Fig-Balsamic Glazed Duck Confit
with Roasted Garlic Mash and Parmesan-Crusted Broccolini
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) • Parmesan cheese (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)) (milk) • Garlic • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Confit Duck Leg
170 g
Broccolini
2 tbsp
Fig Spread
(May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Sesame, Soy, Fish, Egg, Mustard, Wheat, Gluten, Milk, Crustaceans)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Garlic, bulb
2 unit(s)
Russet Potato
1 unit(s)
Shallot
7 g
Parsley
Not included in your delivery
2.5 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
½ cup
Milk*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 in the bottom of the oven 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, balsamic glaze, 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.
- Divide mash, broccolini and duck between plates.
- Spoon fig-balsamic glaze over duck.
- Sprinkle remaining parsley over top of duck.
