with Garlic Mash and Honeyed Bacon Carrots & Parsnips
Our Roasted Confit Duck Leg and Red Wine Jus is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Allergens
Utensils
Tags
Confit Duck Legs
2 unit(s)
Carrot
2 unit(s)
Parsnip
2 unit(s)
Potatoes
450 grams
Garlic Clove
2 unit(s)
British Smoked Bacon Lardons
60 grams
Honey
15 grams
Red Wine Jus Paste
15 grams
Water for the Jus
150 milliliter(s)
Butter
20 grams
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.
When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Trim the carrots and parsnips (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.
While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.
When your pan of water is boiling, add the potatoes and garlic cloves. Cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then add the honey and cook for 1 min more. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Transfer the honeyed bacon to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Pour the water for the jus (see pantry for amount) into the (now empty) frying pan and bring to the boil on high heat (no need to clean).
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once glossy and thickened, remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan with the garlic, off the heat. Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
When everything's ready, share the duck between your plates. Serve the mash, parsnips and carrots alongside.
Sprinkle the honeyed bacon over the carrots and parsnips.
Spoon the red wine jus over the duck to finish.
4232
kJ
Energy (kJ)
1011
kcal
Energy (kcal)
45.3
g
Fat
15.7
g
of which saturates
87.4
g
Carbohydrate
25.1
g
of which sugars
17.2
g
Dietary Fibre
64.8
g
Protein
3.36
g
Salt
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