Roasted Confit Duck Leg and Red Wine Jus
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Roasted Confit Duck Leg and Red Wine Jus

Roasted Confit Duck Leg and Red Wine Jus

with Garlic Mash and Honeyed Bacon Carrots

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

2 unit(s)

Confit Duck Legs

3 unit(s)

Carrot

450 grams

Potatoes

2 unit(s)

Garlic Clove

60 grams

Bacon Lardons

15 grams

Honey

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

150 milliliter(s)

Water

20 grams

Butter

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Nutritional information

Energy (kJ)3759 kJ
Energy (kcal)898 kcal
Fat44.1 g
of which saturates15.4 g
Carbohydrate66.7 g
of which sugars18.6 g
Protein62.5 g
Salt3.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Knife
Large Saucepan
Large Frying Pan
Potato Masher
Colander

Instructions

1

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.

When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

2

Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

3

While everything roasts, chop the potatoes into 2cm chunks (no need to peel). Peel the garlic cloves.

When boiling, add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins. 

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then add the honey and cook for 1 min more. Transfer to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

 

5

Pour the water (see pantry for amount) into the (now empty) frying pan and bring to the boil on high heat. Stir in the red wine jus paste, then lower the heat and allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once glossy and thickened, remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan with the garlic, off the heat. Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

6

When everything's ready, share the duck between your plates. Serve the mash and carrots alongside.

Sprinkle the honeyed bacon over the carrots.

Spoon the red wine jus over the duck to finish.

Enjoy!