Confit Duck Leg
with Creamy Bacon Lentils and Honey-Roasted Baby Roots
What a treat for dinner tonight. French-style confit duck sits on a bed of pancetta-enriched lentils and baby veg. Classic and elegant!
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.
Ingredients
1
Baby Turnip
1
Red Onion
3
Streaky Bacon Rasher
1
Brown Lentils
1
Chantenay Carrots
1.5
Ground Cumin
2
Honey
2
Confit Duck Legs
1
Balsamic Vinegar
(Contains Sulphites)
½
Chicken Stock Pot
1
Creme Fraiche
(Contains Milk)
1
Flat Leaf Parsley
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Remove the baby turnip stalks and then halve them through the root. Halve, peel and thinly slice the red onion into half moons. Chop the streaky bacon rashers widthways into 1cm wide strips. Drain and rinse the lentils in a sieve or colander.
Pop the carrots on a large baking tray and drizzle over some oil, the cumin, half the honey, a pinch of salt and black pepper. Mix with your hands to coat in the mixture and then pop on the middle shelf of your oven to roast for 30 mins. Meanwhile, remove the duck leg confit from their pack (discard the fat surrounding the duck) and lay them on another baking tray skin-side up. Roast on the top shelf of your oven for 25 mins.
Once the carrots have been cooking for 10 mins, remove them from your oven and add the turnips to the tray. Drizzle over the remaining honey, a drizzle of oil (if the baking tray is dry) and a pinch of salt and black pepper. Mix together then pop back into your oven to roast for the remaining 20 mins.
Heat a drizzle of oil in a frying pan on medium heat and add the bacon. Stir and cook until crispy, 5-6 mins, then remove the bacon from the pan. Pop your pan back on medium heat and add a drizzle of oil. Add the onion to the pan, stir and cook until really softened and caramelised, 7-8 mins. Then pour in the balsamic vinegar, stir and cook for 3-4 more mins.
Add the bacon back into your pan and pour in the water (amount specified in the ingredient list). Stir in the chicken stock pot and bring to the boil. Simmer until reduced by half, 5 mins, then stir in the crème fraÎche and the drained lentils. Bring back to the boil then remove the pan from the heat. Roughly chop the parsley and stir half of it into the lentils.
Spoon the lentils into bowls and serve with the duck on top and the carrots and turnips arranged around it. Sprinkle over the remaining parsley and ENJOY!
