Confit Duck Leg, Pea Shoot and Orange Salad
with Walnuts, Feta and a Honey-Mustard Dressing
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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
2
Confit Duck Legs
350
Salad Potatoes
100
Radishes
80
Sugar Snap Peas
1
Mint
1
Orange
50
Feta Cheese
15
Cider Vinegar
(Contains Sulphites)
15
Honey
8.5
Wholegrain Mustard
(Contains Mustard)
40
Pea Shoots
40
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the confit duck legs from their packaging. Place on a baking tray, skin-side up, and drizzle with a little oil. Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.
In the meantime, bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the salad potatoes. Halve the salad potatoes (no need to peel). When the water is boiling, add the potatoes, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim and thinly slice the radishes. Slice the sugar snap peas in half lengthways. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the feta into small pieces. Zest and halve the orange(s). Keep half of the orange(s) aside - we will juice this later for the dressing. Place the remaining orange half/halves flesh-side down onto your board. Using your knife, remove the outer skin (including the white pith) by following the curve of the orange, top to bottom. Then cut the orange flesh into bite-sized pieces.
In a large salad bowl, mix together the olive oil for the dressing (see ingredients for amount), cider vinegar, orange zest, honey and wholegrain mustard (see ingredients for amount). Squeeze in the juice from the orange(s) you kept aside for the dressing. Season with salt and pepper and mix well.
Meanwhile, once the potatoes are cooked, drain them in a colander then return them to the pan. Add 1 tsp of the dressing per person to the potatoes and toss so they are nicely coated.
When everything is ready, add the pea shoots, salad potatoes, radishes, sugar snap peas, walnuts, feta and half of the mint to the dressing bowl. Toss to coat everything in the dressing. Divide the dressed salad between 2 serving bowls. Top with the oranges pieces, scatter over the remaining mint then lay the confit duck leg on top. Sunshine in a bowl! Enjoy.
