HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Confit Duck Leg And Red Wine Jus
topBanner
Roasted Confit Duck Leg and Red Wine Jus

Roasted Confit Duck Leg and Red Wine Jus

with Thyme Roast Potatoes, Chantenay Carrots and Bacon Cavolo Nero

Premium
Read more

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:Under 650 caloriesCook together
Allergens:CelerySulphites

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 bunch(es)

Thyme

450 grams

Potatoes

2 unit(s)

Confit Duck Leg

150 grams

Mixed Chantenay Carrots

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

60 grams

Bacon Lardons

100 grams

Chopped Cavolo Nero

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2483 kJ
Energy (kcal)593 kcal
Fat24.0 g
of which saturates7.0 g
Carbohydrate54 g
of which sugars6.0 g
Protein43 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Parchment Paper
Garlic Press
Frying Pan
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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

2

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.

3

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).

4

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.

5

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.

6

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!