Confit Duck Leg and Caramelised Onion Jus
with Garlic Mash and Honey Glazed Carrots
Allergens:
Sulphites
•Celery
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.
Preparation Time
Cooking time
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Confit Duck Legs
30 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 unit(s)
Onion
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
450 grams
Potatoes
3 unit(s)
Carrot
15 grams
Honey
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
Not included in your delivery
½ tsp
Sugar for the Onions
Nutritional information
Energy (kJ)3430 kJ
Energy (kcal)820 kcal
Fat30 g
of which saturates8.3 g
Carbohydrate80 g
of which sugars24.7 g
Dietary Fiber11 g
Protein59.5 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
1
2
3
4
5
6
