Sticky Mustard Confit Duck Legs and Red Wine Jus
with Dauphinoise Potatoes, Green Beans and Tenderstem®
- Mustard
- Milk
- Egg
- Sulphites
- Celery
Try something new with our Sticky Mustard Confit Duck Leg and Red Wine Jus. Tender mustardy duck legs are served with a creamy potato dauphinoise and broccoli almondine. Finish with a rich wine jus for a flavoursome meal.
Ingredients
450 grams
Potatoes
3 unit(s)
Garlic Clove
80 grams
Green Beans
80 grams
Tenderstem® Broccoli
25 grams
Apple and Sage Jelly
10 grams
Wholegrain Mustard
(Contains: Mustard)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Confit British Duck Legs
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
75 milliliter(s)
Water for the Dauphinoise
150 milliliter(s)
Water for the Jus
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Trim the green beans. Halve any thick broccoli stems lengthways.
In a small bowl, combine the apple and sage jelly with the mustard. Set your glaze mixture aside.
Once your pan of water is boiling, add the potato slices and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.
Once hot, add half the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, chicken stock paste, water for the dauphinoise (see pantry for amount) and half the hard Italian style cheese. Mix, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Next, 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.
Meanwhile, lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.
Bake your dauphinoise on the middle shelf of your oven until golden brown and bubbly, 20-25 mins. TIP: Put the dish onto a baking tray to catch any drips.
While everything cooks, wash out the (now empty) saucepan, then pour in the water for the jus (see pantry for amount). Bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Set aside.
Once piping hot and golden, remove the duck from the oven. Drizzle over the mustard glaze mixture and use the back of a spoon to evenly spread it over. Pop back in the oven until sticky, 5-6 mins.
Once cooked, remove the oven and set aside to rest for a couple of mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the green beans and broccoli. Season with salt and pepper. Fry for 1 min. Stir in the remaining 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 veg is tender, 4-6 mins, then remove from the heat.
When everything's ready, reheat the red wine jus if needed.
Serve the confit duck with the green beans, broccoli and dauphinoise alongside.
Drizzle over the red wine jus to finish.
