Duck Leg in a Mushroom Red Wine Jus
with Colcannon Mash and Tenderstem® Broccoli
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
2 unit(s)
Confit Duck Legs
1 unit(s)
Baking Potato
100 grams
Cavolo Nero
80 grams
Tenderstem Broccoli
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
120 grams
Sliced Mushrooms
Not included in your delivery
20 grams
Butter
25 milliliter(s)
Milk for the Mash
(Contains Milk)
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. Ensure the duck is piping hot throughout.
Meanwhile, boil a full kettle.
Cut the potato into 2cm chunks.
Destalk the cavolo nero and discard the stems (they're too tough to eat). Thinly slice the leaves widthways.
Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil on high heat. Add the potatoes, reduce the heat and simmer until soft, 15-18 mins.
When the potato has 5-8 mins remaining, add the cavolo nero to the pan and cook until softened.
Once cooked, drain in a colander and return to the pan. Add the butter and milk (see pantry for both) and season with salt and pepper. Mash until smooth.
Meanwhile, halve any thick broccoli stems lengthways.
When the duck has 10 mins remaining, add the broccoli to another baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast on the middle shelf until tender, 8-10 mins.
If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.
Meanwhile, pour the water (see pantry) into a small saucepan. If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring the saucepan to the boil, then stir in the red wine jus paste and mushrooms. Reduce the heat to medium, then bubble away until the sauce has reduced by half, 5-6 mins.
Once glossy and thickened, remove from the heat.
Share the colcannon mash between your plates.
Serve the roasted duck leg with the Tenderstem® broccoli alongside.
Pour over the mushroom red wine jus to finish.
