Confit Duck Leg on Creamy Bacon Lentils
with Honey Roasted Roots and Parsley
This Confit Duck Leg on Creamy Bacon Lentils is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Onion
1
Garlic Clove
3
Carrot
2
Parsnip
1
Flat Leaf Parsley
60
British Smoked Bacon Lardons
1
Lentils
2
Confit Duck Legs
12
Balsamic Vinegar
(Contains Sulphites)
10
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
30
Honey
Not included in your delivery
100
Water for the Lentils
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Trim the carrots and parsnips (no need to peel), then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
Roughly chop the flat leaf parsley (stalks and all). Drain and rinse the lentils in a sieve.
Pop the parsnips and carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season.
When the oven is hot, roast on the roots on the middle shelf and the duck on the top shelf until tender, 25-30 mins. Turn the veg halfway through. IMPORTANT: Ensure the duck is piping hot throughout.
While everything roasts, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the onion to the pan and fry, stirring occasionally, until golden, 5-6 mins, then add the garlic and cook for 1 min more.
Pour in the balsamic vinegar and cook until caramelised, 1-2 mins more.
Pour the water for the lentils (see pantry for amount) into the pan, then stir in the chicken stock paste and bring to the boil. Simmer until reduced by half, 2-3 mins.
Once reduced, stir in the creme fraiche and lentils. Bring back to the boil, then remove from the heat.
Stir three quarters of the parsley through the lentils, then season to taste with salt and pepper if needed. Add a splash of water if you feel it needs it.
Once the parsnips and carrots are ready, drizzle over the honey and toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When everything's ready, share the creamy bacon lentils between your bowls.
Top with a confit duck leg and serve the honey roasted roots arranged around it.
Sprinkle over the remaining parsley to finish.
Enjoy!
