with Glazed Apples, Pancetta Roasties and Peashoot 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. Don't throw away the fat from around the duck legs either - it'll keep for a week in the fridge and makes great roasties!
Allergens
Utensils
Salad Potatoes
350
Apple and Sage Jelly
3
Pea Shoots
40
Wholegrain Mustard
1
Chicken Stock Powder
0.5
Confit Duck Legs
2
British Smoked Bacon Lardons
60
Apple
1
Lemon
0.5
Unsalted Butter
30
Walnuts
40
Olive Oil
2
Water
50
Preheat your oven to 200°C. Quarter the new potatoes, pop them on a lined baking tray and drizzle with olive oil. Season with salt and pepper. Toss to coat and roast on the middle shelf of your oven until golden, 25-30 mins. Halfway through cooking, turn the potatoes and add the pancetta to the tray.
Meanwhile, remove the duck leg confit from its packaging and discard any excess fat. Place on another lined baking tray, skin-side up. Roast on the top shelf of your oven for 25 mins or until the skin is crispy.
Roughly chop the walnuts and pop them in a small bowl. Add the wholegrain mustard, lemon juice and the olive oil (amount specified in the ingredient list). 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 pot, water (amount specified in the ingredient list) 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 whilst everything finishes cooking. When the potato and duck are a minute from being ready, in a mixing bowl dress the pea shoots with the mustardy dressing.
Share the pancetta 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 apple in an artistic fashion. Buon appetito!
1107
kcal
Energy (kcal)
4632
kJ
Energy (kJ)
64
g
Fat
21
g
of which saturates
68
g
Carbohydrate
38
g
of which sugars
65
g
Protein
3.88
g
Salt
With Mash, Spiced Red Cabbage, Green Beans and Roasted Plums
with Asparagus, Caramelised Apples and Baby Leaf Salad
