Double Duck Confit with Fig-Balsamic Sauce
with Butternut Squash-Potato Mash and Grape-Arugula Salad- Milk
- Sulphites
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
- May contain traces of allergens
Ingredients: Confit duck leg (duck, salt, herbs (thyme, savory, rosemary, marjoram, lavender), spices, black pepper) • Russet potato • Butternut squash • Red grapes • Arugula and spinach mix • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme • Garlic.
Ingredients
4 unit(s)
Confit Duck Leg
1 unit(s)
Russet Potato
170 g
Butternut Squash, cubes
85 g
Red Grapes
56 g
Arugula and Spinach Mix
7 g
Thyme
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Remove duck confit from the box, keeping plastic packaging intact. Place package in a large bowl. Fill with enough hot water from the tap to cover. Set aside.
- Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a medium pot, add potatoes and butternut squash, 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. Cook for 14-16 min, until fork-tender.
- Drain and return squash-potato mixture to the same pot, off heat.
- Mash in 1 tbsp (2 tbsp) butter until smooth. Season with salt and pepper.
- Remove duck package from water. Carefully snip off 1 corner of the package. Drain duck liquid into a small pot and set aside.
- Arrange duck legs on foil-lined baking sheet. Broil in the middle of the oven for 10-12 min, until skin is crispy.**
- Meanwhile, halve grapes.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Peel, then mince or grate garlic.
- Reheat the pot with duck liquid over medium-high.
- When hot, whisk in chicken broth concentrate, garlic, thyme, half the vinegar and 1 1/2 tbsp (3 tbsp) fig spread. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- In a large bowl, whisk together remaining fig spread, remaining vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach and arugula mix and grapes, then toss to coat.
- Divide squash-potato mash between plates. Top with duck confit.
- Spoon fig-balsamic sauce over duck.
- Serve salad alongside.
- Sprinkle feta cheese over salad.
