Confit Duck Leg and Caramelised Leek Jus
with garlic mash and honeyed carrotsCalories
:
863 kcalProtein
:
47.4g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
New
Allergens:
- Sulphites
The ultimate comfort food, this duck leg is melt-in-your-mouth tender. Paired with a velvety jus infused with sweet, deeply caramelised leeks for the perfect balance of rich and savoury flavours.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Leek
1 unit(s)
Carrot
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
2 unit(s)
Garlic
1 sachet(s)
Honey
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
300 grams
Confit Duck Leg
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk
Nutrition Values
Energy (kJ)3611 kJ
Energy (kcal)863 kcal
Fat35.8 g
of which saturates11.4 g
Carbohydrate90.3 g
of which sugars18.7 g
Dietary Fiber38.6 g
Protein47.4 g
Salt3.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
•Colander
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Remove the confit duck legs from their packaging.
- Place onto a lined baking tray, skin-side up, and season with salt and pepper.
- When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
2
- Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop onto another large baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins.
- Halfway through, toss with the honey, turn the tray and return to the oven for the remaining time.
3
- Chop the potatoes into 2cm chunks (peeling optional).
- Peel the garlic (keep the cloves whole).
- When the water is boiling, add potatoes and whole garlic cloves to the water and cook until fork-tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Add a knob of butter and a splash of milk or water.
- Mash until smooth. Season with salt and pepper. Cover to keep warm.
4
- Trim the leek and halve lengthways. Thinly slice widthways.
- Place a pan over medium heat with a knob of butter and a drizzle of oil.
- Once hot, add the leek and season with salt and pepper.
- Cook until softened, stirring occasionally, 6-8 mins.
5
- Once the leek is soft, add the balsamic vinegar and a pinch of sugar and cook until caramelised, 1-2 mins more.
- Stir in the red wine jus and 300ml water (per 2P).
- Reduce the heat to medium-high.
- Allow the sauce to bubble and thicken, stirring regularly, 11-13 mins.
6
- Divide the garlic mash between plates.
- Lay the duck leg confit on top of the mash.
- Serve the carrots alongside.
- To finish, pour the jus over the duck.
