Name: Crispy Duck Confit and braised lentils with apple brussels sprout slaw and blueberry jus
Yield: 2
Cuisine: 0
Ingredients: 285 g Top Sirloin Steak; 1 unit(s) Lentils, canned; 113 g Mirepoix; 2 unit(s) Chicken Broth Concentrate; 2 unit(s) Blueberry Jam; 2 tbsp Red Wine Vinegar; 1 unit(s) Granny Smith Apple; 170 g Brussels Sprouts; 28 g Walnuts, chopped; 1 tbsp Whole Grain Mustard; 2 tbsp Maple Syrup; 1 tbsp Butter*; ⅓ tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Oil*

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Recipes

Crispy Duck Confit and braised lentils

with apple brussels sprout slaw and blueberry jus

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Allergens:

Walnuts

•Mustard

•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

1 unit(s)

Lentils, canned

(May contain traces of: Gluten, Wheat)

113 g

Mirepoix

2 unit(s)

Chicken Broth Concentrate

2 unit(s)

Blueberry Jam

2 tbsp

Red Wine Vinegar

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

1 unit(s)

Granny Smith Apple

170 g

Brussels Sprouts

28 g

Walnuts, chopped

(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)

1 tbsp

Whole Grain Mustard

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

2 tbsp

Maple Syrup

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

⅓ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories800 kcal

Fat30 g

Saturated Fat8 g

Carbohydrate83 g

Sugar39 g

Dietary Fiber16 g

Protein51 g

Cholesterol90 mg

Sodium1270 mg

Trans Fat0.5 g

Potassium1550 mg

Calcium125 mg

Iron8.5 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.

Utensils

•Large Non-Stick Pan

•Medium Pot

•Large Bowl

•Whisk

Cooking Steps

Before starting, preheat the oven to 375°F.
Wash and dry all produce.
Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts.Thinly slice Brussels sprouts.
Quarter, core then cut apple into 1/4-inch slices.
Heat a large non-stick pan over medium.
When hot, add walnuts to the dry pan. Toast for 2-3_ min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
Carefully wipe pan clean.

Meanwhile, heat a medium pot (use a large pot for 4 servings) over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
Add mirepoix. Season with salt and pepper.
Cook for 3-4 min, stirring occasionally, until tender-crisp and lightly golden.
Add lentils with their can liquid. Brin to a simmer over high.
Once simmering, reduce heat to medium. Cook for 4-6 min, stirring often, until thickened. Season with salt and pepper.

Heat the same 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)

Heat the same pan (from step 5) over medium. Add chicken broth concentrate, blueberry jam, half the red wine vinegar and 1/4 cup (1/2 cup) water.
Bring to a simmer. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.

To a large bowl, add maple syrup, red wine vinegar, mustard and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then whisk to combine.
Add brussels sprouts, apples and walnuts. Toss to combine.