Confit Duck Legs with Red Cabbage & Roasted Potatoes

A surprisingly simple meal for four!

Availability: In stock

£31.00
CODE: D2233
 
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These wonderful duck legs are perfect paired with our braised red cabbage and roasted new potatoes - an easy meal for four in no time!
  • Sumptuous Confit Duck Legs
  • Aromatic Braised Red Cabbage
  • Roasted New Potatoes with Fennel and Red Onions
Box Contains:

    • 4 Confit Duck Legs, 190g each
    • 2 packs, Braised Red Cabbage, 230g each
    • 2 packs, Roasted New Potatoes
      with Fennel & Red Onions

Free delivery on all orders over £80.00
Storage Conditions: Store at < -18ºC (Supplied frozen)

Defrosting: Defrost in original pack in the fridge for 12 hours. Ensure thoroughly defrosted before cooking. Once defrosted store between 0 - 5ºC Use within 24 hours.
Confit Duck Legs

Allergy Advice: May contain nut traces

Product Information

Mulard (moo-LAHRD) are a hybrid between a Male Duck (Barbary or Muscovy) and a female duck (Pekin Duck). This breed of duck is a strain recognised as being slow growing and is a minimum age of 92 days. Our Confit Duck is first preserved with curing salts and spices then slowly cooked in Duck fat making the end result meltingly tender ans full of flavour

Ingredients:
Duck leg, duck fat, salt, pepper

Nutrition Information: (raw typical per 100g)
Energy: 1234 KJ / 297kcal; Fat: 23.7g of which saturates 7.7g, Carbohydrates: <0.5g, of which sugars <0.5g, Fibre: <0.5g, Protein: 20.5g, Salt 1.41g.

Serve the Confit Duck Legs with lentils or mashed potato, braised cabbage and other winter vegetables, or use the meat in cassoulet or winter salads.

Braised Red Cabbage

Ingredients:
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold CAPITALS.

Nutritional Values: Typical per 100g:
Energy 360 kJ/ 85 kcal Fat: 1.4g, of which saturates: 0.1g, Carbohydrates: 16.6g, of which sugars: 15.1g, Fibre: 1.5g, Protein: 0.8g, Salt: 0.7g.

Roasted New Potatoes with Fennel & Onions

Ingredients:
New Potatoes (80%) (contains SULPHITES), Red Onion (6%), Fennel (6%), Rapeseed Oil, Lemon Juice, Salt, Milled Lemon Zest Cracked Black Pepper, Dried Dill.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold CAPITALS.

Nutritional Values: Typical per 100g:
Energy 428 kJ/ 103 kcal: Fat: 4.1g, of which saturates: 0.3g, Carbohydrates: 14.0g, of which sugars: 1.2g, Fibre: 2.2g, Protein: 1.8g, Salt: 0.5g.

Contains: Sulphites

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold
Confit Duck Legs

Cooking methods:

Pan Frying:
Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.

Roasting:
Preheat oven to 200ºC/ Fan180ºC/Gas 6. Lift the duck legs out of the fat wipe off most of the excess with kitchen paper. Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.

Chef's Tip:
Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.

To view our easy guide to cooking Confit Duck Legs Click Here

Braised Red Cabbage

For best results cook from frozen in the oven.

Oven: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C/ Fan 200°C/Gas 7 until piping hot for:

From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes

Stir before serving.

Microwave: Based on 800 watt. Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.

PLEASE NOTE
Ensure product is piping hot throughout before serving.

SERVING SUGGESTION
Serve hot as a side dish – especially good with dark or rich meats, from venison to pork, duck or goose.

Roasted New Potatoes with Fennel & Onions

For best results cook from frozen in the oven.

Oven: Remove film and place tray onto a baking tray. Cook in preheated oven at 210ºC/ Fan 200ºC/Gas 7 until piping hot for:

From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes

Stir before serving.

Microwave: Based on 800 watt. Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.

PLEASE NOTE
Ensure product is piping hot throughout before serving.

SERVING SUGGESTION
Serve hot as a side dish to your favourite roasted meat or steak cut.

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