Roasted Confit Duck Leg and Red Wine Jus

Name: Roasted Confit Duck Leg and Red Wine Jus with Thyme Roast Potatoes, Chantenay Carrots and Bacon Cavolo Nero
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 Thyme; 450 Potatoes; 2 Confit Duck Legs; 150 Tri-coloured Chantenay Carrots; 1 Echalion Shallot; 1 Garlic Clove**; 60 British Smoked Bacon Lardons; 100 Chopped Cavolo Nero; 15 Red Wine Jus Paste; 150 Water for the Sauce

with Thyme Roast Potatoes, Chantenay Carrots and Bacon Cavolo Nero

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This Roasted Confit Duck Leg and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:

Cook together

•Under 600 calories

Allergens:

Schwefeldioxide und Sulfite

•Celery

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.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Thyme

450

Potatoes

Confit Duck Legs

150

Tri-coloured Chantenay Carrots

Echalion Shallot

Garlic Clove**

British Smoked Bacon Lardons

100

Chopped Cavolo Nero

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)593 kcal

Energy (kJ)2483 kJ

Fat24 g

of which saturates7 g

Carbohydrate54 g

of which sugars6 g

Protein43 g

Salt2.4 g

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

Utensils

•Baking Tray

•Baking Paper

•Garlic Press

•Grill Pan

•Lid

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper and scatter over the thyme. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary

Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and drizzle with a little oil. When the oven is hot, roast the potatoes on the top shelf until golden and the duck on the middle shelf, 25-35 mins. IMPORTANT: The duck is cooked when piping hot throughout.

Meanwhile, trim and halve the chantenay carrots lengthways (no need to peel). After 5 mins of roasting time, add the carrots to the potato tray and toss together. Cook for the remaining time until tender, 20-25 mins, turning halfway. While everything roasts, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).

When 15 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the bacon lardons and onion. Stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. TIP: Remove any tough stalks from the cavolo nero. Remove the lid, add the garlic, and stir-fry for 1 min more. Season to taste, then transfer to a bowl and cover to keep warm.

Pour the water for the sauce (see ingredients for amount) into the (now empty) pan and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Once glossy and thickened, remove from the heat.

Once everything is ready, transfer the duck to your plates and serve with the thyme roast potatoes, carrots and bacon cavolo nero alongside. Spoon the red wine jus over the duck to finish. Enjoy!