Duck Leg in a Mushroom Red Wine Jus

Name: Duck Leg in a Mushroom Red Wine Jus with Mash and Cavolo Nero
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 2 unit(s) Confit Duck Legs; 1 unit(s) Baking Potato; 150 grams Chopped Cavolo Nero; 15 grams Red Wine Jus Paste; 120 grams Sliced Mushrooms; 10 grams Butter; 150 milliliter(s) Water for the Sauce

with Mash and Cavolo Nero

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:

Lower Carb

•High Protein

Allergens:

Celery

•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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Confit Duck Legs

1 unit(s)

Baking Potato

150 grams

Chopped Cavolo Nero

15 grams

Red Wine Jus Paste

(Contains: Celery, Sulphites)

120 grams

Sliced Mushrooms

Not included in your delivery

10 grams

Butter

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2003 kJ

Energy (kcal)479 kcal

Fat22.3 g

of which saturates7.5 g

Carbohydrate35 g

of which sugars3.7 g

Protein36.5 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Baking Tray

•Kettle

•Potato Masher

•Medium Saucepan

•Colander

•Bowl

•Small sauce pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

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: Wash your hands and equipment after handling raw duck and its packaging. Ensure the duck is piping hot throughout.

Meanwhile, boil a full kettle.

Cut the potato into 2cm chunks.

Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil on high heat. Add the potatoes, reduce the heat and simmer until soft, 15-18 mins.

Once cooked, drain in a colander and return to the pan. Add the butter (see pantry) and season with salt and pepper. Mash until smooth.

Meanwhile, place a large frying pan on high heat with a drizzle of oil. Discard any tough stalks from the cavolo nero.

Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. Season with salt and pepper. Cover to keep warm.

Meanwhile, pour the water (see pantry) into a small saucepan. If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring the saucepan to the boil, then stir in the red wine jus paste and mushrooms. Reduce the heat to medium, then bubble away until the sauce has reduced by half, 5-6 mins.

Once glossy and thickened, remove from the heat.