Fig-Balsamic Glazed Duck Confit

Special Plus

Very High Fibre

New

with Roasted Garlic Mash and Parmesan-Crusted Broccolini

10 min

Difficulty: 1/3

French

Ingredients: Russet potato • Confit duck leg (duck, salt, herbs (thyme, savory, rosemary, marjoram, lavender), spices, black pepper) • Broccolini • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic • Parsley.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Classic-plates

New

World-flavors

Speciality

Ingredients

Confit Duck Leg

2 unit(s)

Broccolini

170 g

Fig Spread

2 tbsp

Balsamic Glaze

1 tbsp

Parmesan Cheese, shredded

0.25 cup

Garlic, bulb

1 unit(s)

Russet Potato

2 unit(s)

Shallot

1 unit(s)

Parsley

7 g

Oil

2.5 tbsp

Butter

2 tbsp

Milk

0.5 cup

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Slice garlic bulb in half. Drizzle with 1 tbsp (2 tbsp) oil, then wrap completely in foil. Place on a small baking sheet and roast at the bottom of the oven for 20-25 min, until tender and golden.
Remove duck confit from box packaging. Leaving in its plastic packaging, place duck in a large bowl or pot. Fill with enough hot water from the tap to cover. Set aside.

Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Meanwhile, roughly chop parsley.
Peel, then cut shallot into 1/4-inch pieces.
Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.

On an unlined baking sheet, add broccolini, 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Nestle broccolini together, then roast in the middle of the oven for 8-10 min, stirring halfway through, until tender-crisp. Halfway through roasting, sprinkle with half the Parmesan.
Cover to keep warm.

Set oven to broil.
Drain the duck liquid into a medium bowl. Set aside.
Arrange duck legs on a foil-lined baking sheet.
Broil in the middle of the oven for 10-12 min, until skin is crispy.**

Meanwhile, to a small pot, add 1/2 tbsp (1 tbsp) oil and shallots. Cook for 4-6 min.
Add fig spread, half the balsamic glaze (use all for 4 servings), 1 tbsp (2 tbsp) water and reserved duck liquid.
Bring to a simmer. Cook 2-3 min, stirring occasionally, until sauce thickens slightly.
Meanwhile, into potatoes, roughly mash 2 tbsp (4 tbsp) butter, 1/2 cup (1 cup) milk, roasted garlic, remaining Parmesan, and half the parsley. (TIP: Use tongs to squeeze roasted garlic out of skins!) Season with salt and pepper.