Duck Leg Sunday Lunch for Two

Luxury lunch for two

  • Traditionally prepared Free-range Confit Duck
  • Chef's prepared sides
  • Creamy Blackcurrant Cheesecake dessert
  • Code: D4609
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Free-range Confit Duck Leg, bone-in, 190g each
  • 2 packs Braised Red Cabbage, 200g per pack
  • 2 packs Goose Fat Roast Potatoes, 200g per pack
  • 2 Blackcurrant Cheesecakes, 180g each
 
Special Price £20.75 Regular Price £31.50

Enjoy a luxury lunch for two with our sumptuously tender Free-range Confit Duck Legs, slow-cooked for the richest flavour. Paired with our crisp Goose Fat Roast Potatoes and tangy Braised Red Cabbage, along with creamy Blackcurrant Cheesecake. Great-tasting food that's easy to cook.

 

Cooking Instructions:
 
Free-range Confit Duck Leg
Defrost in original pack in the refrigerator for 12 hours. Ensure thoroughly defrosted before cooking/reheating.

PAN FRY: 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.

OVEN: Preheat oven to 200°C / Fan 180°C / 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.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.

Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
Braised Red Cabbage
Cooking guidelines: for best results cook from frozen in the oven.

Oven: remove sleeve and 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.

Cooking appliances vary in performance, these are guidelines only./div>
Goose Fat Roast Potatoes
Cooking guidelines: for best results, cook from frozen in the oven.

Remove film and arrange the potatoes in a single layer on a pre heated tray.

Cook in a preheated oven 230°C / fan 210°C / gas 8 for:

30-35 minutes from frozen
25-30 minutes from defrosted

Gently turn the potatoes halfway through cooking time to ensure an even crispness. Ensure products is piping hot throughout and stir before serving. This product is not suitable for microwaving Do not reheat once cooked.

Chef's tip: try adding 2-3 lightly crushed garlic cloves half way throughout the heating process to add a touch of extra flavour.

Please ensure that the oven is not over loaded as too much steam will prevent the potatoes from colouring and crisping up.

If heating more than one portion at a time the temperature and timings may need to be increased.
Blackcurrant Cheesecake
Defrost each dessert in its packaging in the fridge for 12 to 14 hours or 2 hours at room temperature on the kitchen counter.

Remove film and, supporting the base of the cheesecake, carefully place, still in its ring, onto a cold plate.

Loosen by sliding a knife or small spatula inside the ring around the cheesecake.

Carefully open and remove the ring.

Ensure the product is defrosted throughout before serving.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Free-range Confit Duck Leg
duck leg, duck fat, salt, pepper.

Braised Red Cabbage
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. May contain nuts.

Goose Fat Roast Potatoes
Potatoes (SULPHITES) (91%), Goose Fat (6%), Rapeseed Oil, Salt, Cracked Black Pepper. May contain nuts.

Blackcurrant Cheesecake
2% fat soft cheese (37%) (MILK), sugar, blackcurrants (9%), full fat soft cheese (8%) (MILK), cream (MILK), biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin), sugar, vegetable oil (rspo certified palm & rapeseed), EGG, baking powder), EGG, water, MILK, modified tapioca starch, vegetable oil (RSPO certified palm & rapeseed), butter (MILK), modified starch from waxy maize, guar gum, citric acid.

Nutritional Information
 
(Typical per 100g)

Free-range Confit Duck Leg
  • Energy: 1234 kJ/297 kcal
  • Fat: 23.7g, of which Saturates: 7.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.5g
  • Salt: 1.41g

Braised Red Cabbage
  • Energy: 360 kJ/85 kcal
  • Fat: 1.4g, of which Saturates: 0.1g
  • Carbohydrate: 16.6g, of which Sugars: 15.1g
  • Fibre: 1.5g
  • Protein: 0.8g
  • Salt: 0.68g

Goose Fat Roast Potatoes
  • Energy: 620 kJ/148 kcal
  • Fat: 7.9g, of which Saturates: 2.3g
  • Carbohydrate: 16.5g, of which Sugars: 0.8g
  • Fibre: 1.9g
  • Protein: 1.8g
  • Salt: 0.32g

Blackcurrant Cheesecake
  • Energy: 1020 kJ/243 kcal
  • Fat: 13g, of which Saturates: 7.3g
  • Carbohydrate: 26g, of which Sugars: 20g
  • Fibre: 0.2g
  • Protein: 5.9g
  • Salt: 0.4g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours