Roasted Duck in Creamy Peppercorn Sauce
with Roasted Potatoes and Garlic Green Beans
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
450 grams
Potatoes
2 unit(s)
Confit Duck Legs
1 unit(s)
Echalion Shallot
150 grams
Green Beans
2 unit(s)
Garlic Clove
1 sachet(s)
Cracked Black Pepper
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
While the potatoes and duck roast, halve, peel and chop the shallot into small pieces.
Trim the green beans. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min.
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 and cover with a lid to keep warm.
While the beans are cooking, heat a drizzle of oil in a medium saucepan on medium heat. Add the shallot and stir until softened, 3-4 mins.
Add the crushed peppercorns and stir in the cider vinegar. Allow the vinegar to bubble away.
Stir in the stock paste and water (see pantry for amount) and allow it to reduce by about half, 2-3 mins. Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.
Share the confit duck legs between your plates.
Serve the roasted potatoes and garlic green beans alongside. Spoon the creamy peppercorn sauce over the confit duck to finish.
Enjoy!
