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Duck Leg Confit and Cheesy Bacon Potatoes
Duck Leg Confit and Cheesy Bacon Potatoes

Duck Leg Confit and Cheesy Bacon Potatoes

with Asparagus, Caramelised Apples and Baby Leaf Salad

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.

Tags:
High Protein
Low Carb
Allergens:
Milk
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

20 grams

Parmigiano Reggiano

(Contains: Milk)

60 grams

British Smoked Bacon Lardons

2 unit(s)

Confit Duck Legs

160 grams

Asparagus

1 unit(s)

Apple

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

20 grams

Unsalted Butter

(Contains: Milk)

10 grams

Chicken Stock Paste

25 grams

Apple and Sage Jelly

50 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4286 kJ
Energy (kcal)1024 kcal
Fat54.8 g
of which saturates18.9 g
Carbohydrate53.7 g
of which sugars9.9 g
Dietary Fibre7.4 g
Protein65.5 g
Salt3.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Baking Paper
Bowl
Medium Saucepan
Pan
Colander
Medium Saucepan

Instructions

Roast the Bacon Potatoes
1

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.

Cook the Duck
2

Meanwhile, remove the confit duck legs from their packaging. 

Place onto a lined baking tray, skin-side up, and season with salt and pepper.

Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Dress to Impress
3

While everything roasts, trim the bottom 2cm from the asparagus and discard. Quarter and core the apple, then halve each quarter into wedges (no need to peel).

Bring a large saucepan of water to the boil with ¼ tsp salt for the asparagus.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Set aside.

Cook the Apple
4

Melt the butter in a frying pan on medium heat.

Once hot, add the apple wedges and cook until browned all over, 6-8 mins. Turn every min to make sure it colours evenly.

Stir in the chicken stock paste, water for the sauce (see pantry for amount) and the apple sage jelly.

Cook until the apple is soft and the sauce is glossy, 3-4 mins, then remove from the heat and cover to keep warm.

Time to Caramelise
5

Just before you're ready to serve, add the asparagus to the water in the saucepan and cook until tender, 2-3 mins. When tender, drain in a colander.

Add the baby leaves to the bowl of dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Serve
6

When everything's ready, share the bacon potatoes and baby leaf salad between your plates.

Serve with the confit duck leg and caramelised apples, then spoon over the apple sauce from your pan to finish.

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