Duck Leg Confit and Caramelised Apples
with Bacon Potatoes and Pea Shoot 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.
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
60
British Smoked Bacon Lardons
2
Confit Duck Legs
40
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
17
Wholegrain Mustard
(Contains Mustard)
½
Lemon
1
Apple
30
Unsalted Butter
(Contains Milk)
10
Chicken Stock Paste
25
Apple and Sage Jelly
40
Pea Shoots
Not included in your delivery
2
Olive Oil for the Dressing
50
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Quarter the salad potatoes, pop them on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, spread out and roast on the middle shelf of your oven until golden, 25-30 mins. Halfway through cooking, turn the potatoes and add the bacon lardons to the tray. IMPORTANT: Wash your hands after handling raw bacon. Cook lardons thoroughly.
Meanwhile, remove the confit duck from its packaging and discard any excess fat. Place on another baking tray, skin-side up. Drizzle with oil and roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.
Roughly chop the walnuts and pop them into a mixing bowl. Add the wholegrain mustard. Halve the lemon and squeeze in the lemon juice and the olive oil (see ingredients for amount). 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 paste, water (see ingredients for amount) 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 while everything finishes cooking. When the potato and duck are a minute from being ready, dress the pea shoots with the mustardy dressing.
Share the bacon 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 apples in an artistic fashion. Enjoy!
