Roasted Confit Duck Leg and Red Wine Jus
with Cheesy Colcannon Mash and Sauteed Bacon Peas
This Roasted Confit Duck Leg and Red Wine Jus is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
2
Confit Duck Legs
450
Potatoes
100
Chopped Kale
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
30
Unsalted Butter
(Contains Milk)
1
Spring Onion
45
Mature Cheddar Cheese
(Contains Milk)
60
Bacon Lardons
120
Peas
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Remove the confit duck legs from their packaging. Place on a lined baking tray, skin-side up, and drizzle with a little oil. Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook for 7-8 mins before adding the kale to the pan. Cook until the potatoes and kale are tender, a further 5-8 mins. TIP: The potatoes are cooked when you can easily slip a knife through.
Meanwhile, pour the water for the sauce (see ingredients for amount) into a small saucepan and pop on medium heat. Bring to the boil, then stir in the red wine jus paste. Reduce the heat slightly, then simmer until the sauce has reduced by half, about 5-6 mins. Once glossy and thickened, remove from the heat. Meanwhile, trim and thinly slice the spring onion. Grate the cheese.
Once the potatoes and kale are cooked, drain in a colander and return both to the pan, off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. Stir through the spring onion and the Cheddar, then season to taste with salt and pepper. Cover with a lid to keep warm.
5 mins before everything is ready, heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the bacon lardons. Stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the peas and cook for a further 2-3 mins, then remove from the heat.
When everything is ready, reheat the red wine jus if needed. Spoon the cheesy colcannon mash onto your plates. Sit the duck leg up against the mash and drizzle over the red wine jus. Serve with the sauteed bacon peas alongside. Enjoy!
