Confit Duck Leg
with Glazed Apples, Pancetta Roasties and Peashoot Salad
Using confit duck legs in this dish gives a beautiful 'cheffy' result with minimum effort! Crisp skin and tender meat make for a delightful dinner, worthy of a special occasion. Especially when accompanied by pancetta potatoes and caramelised apples. Don't throw away the fat from around the duck legs either - it'll keep for a week in the fridge and makes great roasties!
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
350
Salad Potatoes
3
Apple and Sage Jelly
40
Pea Shoots
1
Wholegrain Mustard
½
Chicken Stock Powder
2
Confit Duck Legs
60
British Smoked Bacon Lardons
1
Apple
½
Lemon
30
Unsalted Butter
40
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
2
Olive Oil
50
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Quarter the new potatoes, pop them on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Toss to coat and roast on the middle shelf of your oven until golden, 25-30 mins. Halfway through cooking, turn the potatoes and add the pancetta to the tray.
Meanwhile, remove the duck leg confit from its packaging and discard any excess fat. Place on another lined baking tray, skin-side up. Roast on the top shelf of your oven for 25 mins or until the skin is crispy.
Roughly chop the walnuts and pop them in a small bowl. Add the wholegrain mustard, lemon juice and the olive oil (amount specified in the ingredient list). Set aside - we'll dress the pea shoots later!
Chop each apple into eight wedges, remove the core. Heat the butter in a frying pan on medium heat. Add the apple, cook until browned all over, 6-8 mins. Turn every minute to make sure they colour evenly. Stir in the chicken stock pot, water (amount specified in the ingredient list) and the apple and sage jelly. Cook until the apple is soft and the sauce is glossy, 3-4 mins. Remove from the heat, cover with foil to keep warm.
Do any washing up that needs doing whilst everything finishes cooking. When the potato and duck are a minute from being ready, in a mixing bowl dress the pea shoots with the mustardy dressing.
Share the pancetta potatoes between your plates. Serve the pea shoots alongside. Sit the confit duck leg on top of the potatoes, spoon the apple sauce over the duck and arrange the caramelised apple in an artistic fashion. Buon appetito!
