Name: Fig-Balsamic Glazed Duck Confit with Roasted Garlic Mash and Parmesan Crusted Broccolini
Yield: 2
Cuisine: 0
Ingredients: 285 g Top Sirloin Steak; 170 g Broccolini; 3 unit(s) Garlic, cloves; 4 tbsp Fig Spread; 2 tbsp Balsamic Glaze; 1 unit(s) Red Onion; ¼ cup Parmesan Cheese, shredded; 56 mL Cream; 2 unit(s) Russet Potato; 7 g Chives

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Recipes

Fig-Balsamic Glazed Duck Confit

with Roasted Garlic Mash and Parmesan Crusted Broccolini

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Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time

Cooking Time

DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

170 g

Broccolini

3 unit(s)

Garlic, cloves

4 tbsp

Fig Spread

(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

1 unit(s)

Red Onion

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

56 mL

Cream

(Contains: Milk)

2 unit(s)

Russet Potato

7 g

Chives

Nutrition Values

Calories680 kcal

Fat19 g

Saturated Fat11 g

Carbohydrate83 g

Sugar24 g

Dietary Fiber7 g

Protein45 g

Cholesterol120 mg

Sodium390 mg

Trans Fat0.5 g

Potassium1900 mg

Calcium225 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Peel garlic.
Thinly slice chives.
Peel, then cut onion into 1/4-inch slices.
Trim and discard bottom 1-inch from asparagus.
Remove any brown spots from potatoes, then peel and and cut into 1-inch pieces.
Wrap garlic cloves in a small piece of tin foil with 1/2 tbsp (1 tbsp) oil. Set the foil-wrapped garlic on the baking sheet with asparagus. Roast in the middle of the oven for 14-15 min, until tender.

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.
Roughly mash 2 tbsp (4 tbsp) butter, cream, roasted garlic, remaining parmesan, and chives into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.

Meanwhile, to an unlined baking sheet, add asparagus and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 5-6 min, stirring halfway through and adding half the parmesan, until tender-crisp.

Heat a large non-stick over medium. Add duck fat and duck leg, skin side down and cook for 3-4 mins, until golden and crispy. Transfer to a unlined baking sheet.
Roast duck in the middle of the oven for 8-10 min, until cooked through.**] (NOTE: Reserve the pan and fat for use in step 4)
Spoon 2 tbsp (4 tbsp) fig-glaze over duck half way through cooking.

Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 4-6 minutes.
To the same pan, add fig spread, half the balsamic glaze and 1/4 cup (1/2 cup) water.
Bring to a simmer. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.