Very Merry Cranberry Pulled Duck Buns

Name: Very Merry Cranberry Pulled Duck Buns with Rosemary Chips and Balsamic Dressed Cranberry Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: German
Ingredients: 450 Potatoes; 1 Dried Rosemary; 2 Confit Duck Legs; 22 Red Wine Jus Paste; 25 Redcurrant Jelly; 30 Dried Cranberries; 2 Brioche Hot Dog Buns; 20 Wild Rocket; 12 Balsamic Glaze; 150 Water for the Jus; 2 Mayonnaise

with Rosemary Chips and Balsamic Dressed Cranberry Rocket Salad

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This Very Merry Cranberry Pulled Duck Buns is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:

New

Allergens:

Sulphites

•Celery

•Egg

•Cereals containing gluten

•Soya

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Dried Rosemary

Confit Duck Legs

Red Wine Jus Paste

(Contains: Sulphites, Celery)

Redcurrant Jelly

Dried Cranberries

Brioche Hot Dog Buns

(Contains: Egg, Cereals containing gluten, Soya, Milk May contain traces of: Cereals containing gluten)

Wild Rocket

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

150

Water for the Jus

Mayonnaise

Nutritional information

Energy (kcal)855 kcal

Energy (kJ)3577 kJ

Fat43.4 g

of which saturates10 g

Carbohydrate97.7 g

of which sugars24.4 g

Protein41.8 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

•Small sauce pan

•Lid

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then sprinkle over the dried rosemary. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

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: The duck is cooked when piping hot throughout.

Pour the water for the jus (see pantry for amount) into a medium saucepan and bring to the boil on high heat.

Stir in the red wine jus paste and redcurrant jelly, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

When the sauce has 2 mins left, stir through half the dried cranberries and simmer for the remaining time.

Once thickened, cover with a lid or foil to keep warm.

Once the duck is piping hot, transfer to a plate. Use two works to shred the meat as finely as you can. Discard the bones.

Reheat the jus if needed, adding a splash of water if it's a little too thick.

Add the shredded duck to the jus and gently stir until everything's well combined.

Slice the buns down through the middle (but not all the way through).

When the chips have 2 mins left, pop the buns into the oven to warm through.

When ready, pop the warmed buns onto your plates and spread each with the mayo (see pantry for amount).

Load the buns with the pulled duck and plate up the rosemary chips alongside.

Share the rocket between your plates. Drizzle with a little olive oil and the balsamic glaze, then sprinkle over the remaining dried cranberries to finish.

Enjoy!