Roasted Confit Duck Leg and Red Wine Jus
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Confit Duck Leg and Red Wine Jus

Roasted Confit Duck Leg and Red Wine Jus

with Thyme Roast Potatoes, Chantenay Carrots and Bacon Green Beans

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!

Due to quality issues with baby spinach, you'll instead receive green beans. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Allergens:
Sulphites
Celery

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.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Thyme

450

Potatoes

2

Confit Duck Legs

150

Chantenay Carrots

1

Echalion Shallot

1

Garlic Clove

80

Green Beans

60

Bacon Lardons

15

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

150

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)584 kcal
Energy (kJ)2443 kJ
Fat23.9 g
of which saturates6.8 g
Carbohydrate53.4 g
of which sugars10.5 g
Protein42.2 g
Salt2.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Baking Paper
Garlic Press
Pan
Lid

Instructions

Prep the Potatoes
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 them onto a large baking tray. Drizzle with oil, season with salt and pepper, then scatter over the thyme.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

Roast the Duck
2

Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.

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: Ensure the duck is piping hot throughout.

Bring on the Carrots
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, 20-30 mins. Turn halfway through.

While everything roasts, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans.

Bacon Green Beans Time
4

When 15 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons, shallot and green beans. Stir-fry until the bacon is golden, 3-4 mins, then add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Transfer to a bowl and cover to keep warm. 

 

Make the Red Wine Jus
5

Pour the water for the jus (see pantry 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-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once glossy and thickened, remove from the heat.

Serve
6

When everything's ready, transfer the duck to your plates and serve with the thyme roast potatoes, carrots and bacon green beans alongside.

Spoon the red wine jus over the duck to finish.

Enjoy!