Apple Glazed Duck Confit

Ingredients

Ingredient	Amount	Unit
Parsnip	6	unit(s)
Confit Duck Leg	4	unit(s)
Braeburn Apple	2	unit(s)
Garlic	2	clove
Hazelnuts	50	grams
Flat Leaf Parsley	2	bunch(es)
Water	200	milliliter(s)
Vegetable Stock Pot	1	pot(s)
Tracklements Apple and sage Jelly	4	tbsp
Baby Spinach	2	bag(s)

Instructions

Step 1

Instruction

Preheat your oven to 200°C. Remove the ends from the parsnips (no need to peel!), chop into chips the size of your index finger, then put on a baking tray. Drizzle with oil, salt and pepper, toss together, then spread out. Put the duck legs alongside the parsnips, skin-side up (discard any jelly or liquid from the packaging). Roast on the middle shelf of your oven until the duck is crispy and the parsnips golden, 25-30 mins.

Step 2

Instruction

Meanwhile, quarter the apple, discard the core, then chop each apple into 12 wedges (no need to peel!). Heat a splash of oil in a frying pan on medium heat. When hot, add the apple wedges and cook, turning occasionally, over a low heat until golden and starting to soften, 8-10 mins. Boil your kettle.

Step 3

Instruction

While the apple cooks, peel and grate the garlic (or use a garlic press). Make a small hole in the bag of hazelnuts, and bash them with the bottom of a frying pan to break them up a bit. Roughly chop the parsley (stalks and all). Pour the boiling water (see ingredients for amount) into a measuring jug, add the stock pot and the apple and sage jelly. Stir to combine.

Step 4

Instruction

When the apples are golden, pour in the contents of the jug and simmer gently until the sauce is glossy and is coating the apple wedges, 4-5 mins. Season with a good grind of pepper.

Step 5

Instruction

A few minutes before the duck and parsnips are ready, put another frying pan on medium heat with a drizzle of oil. Add the spinach, garlic and a splash of water. Cook, stirring, until wilted, 2-3 mins. Season with salt and pepper.

Step 6

Instruction

Squeeze out any excess water from the spinach and place some in the centre of your plates. Put the duck on top and arrange the parsnip chips around the edge. Scatter the glazed apples around and drizzle the sauce all over. Finish with a sprinkling of hazelnuts and some parsley. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1712	kcal
Protein	120	g

Allergens

Nuts, Celery, Sulphites