Duck Leg in a Mushroom Red Wine Jus
with Garlic Peas, Honey Roasted Carrots and Tenderstem®
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
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)
Carrot
2 unit(s)
Purple Carrot
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
120 grams
Peas
Not included in your delivery
1 tbsp
Honey
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.
While the duck cooks, trim the orange and purple carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Put the carrots onto a large baking tray. Drizzle with oil and honey (see pantry) and season with salt and pepper, then toss to coat.
Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through cooking.
Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).
When the duck has 10-12 mins remaining, add the broccoli to the carrot 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, 10-12 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, heat a small saucepan on high heat with a drizzle of oil. Once hot, add the mushrooms and fry, stirring occasionally, until browned, 5-6 mins.
Pour in the water (see pantry) and bring to the boil, then stir in the red wine jus paste. Reduce the heat to medium, then bubble away until the sauce has reduced by half, 8-9 mins.
Once glossy and thickened, remove from the heat.
If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
While the jus simmers, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and fry until fragrant, 1 min, then remove from the heat.
Share the honey roasted carrots and garlic peas between your plates.
Serve the roasted duck leg with the Tenderstem® broccoli alongside.
Pour over the mushroom red wine jus to finish.
