Duck Leg Confit and Cheesy Bacon Potatoes
with Honey Roast Carrots, Asparagus and Broccoli
- Milk
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Our Duck Leg Confit and Cheesy Bacon Potatoes is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
350 grams
Salad Potatoes
20 grams
Parmigiano Reggiano
(Contains: Milk)
60 grams
British Smoked Bacon Lardons
3 unit(s)
Carrot
2 unit(s)
Confit Duck Legs
160 grams
Asparagus
80 grams
Tenderstem® Broccoli
20 grams
Unsalted Butter
(Contains: Milk)
25 grams
Apple and Sage Jelly
10 grams
Chicken Stock Paste
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
Not included in your delivery
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the salad potatoes. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf of your oven until golden, 25-30 mins.
Halfway through roasting, turn the potatoes and add the cheese and bacon lardons to the tray. Cook for the remaining time until the lardons are golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Remove the confit duck legs from their packaging.
Place the duck legs onto one side of a lined baking tray, skin-side up, and season with salt and pepper.
Add the carrots to the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the top shelf of your oven for 25-30 mins. Turn the carrots halfway through. IMPORTANT: Ensure the duck is piping hot throughout.
While everything roasts, trim the bottom 2cm from the asparagus and discard. Cut the Tenderstem® broccoli into thirds.
Bring a large saucepan of water to the boil with 0.25 tsp salt for the greens.
Melt the butter in a frying pan on medium heat.
Stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium-brown colour, 2-3 mins.
Stir in the apple and sage jelly, then gradually stir in the water for the gravy (see pantry for amount) and chicken stock paste. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.
Just before you're ready to serve, add the asparagus and broccoli to the water in the saucepan and cook until tender, 3-4 mins. When tender, drain in a colander.
When the carrots have roasted, drizzle over the honey.
When everything's ready, share the bacon potatoes, asparagus and broccoli between your plates. Sprinkle the sesame seeds over the greens.
Serve with the confit duck leg, then spoon over the apple and sage sauce from your pan to finish.
Enjoy!
