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Serving size
Ingredients
Ingredients
- 1 handful of fresh thyme
- 2 carrot
-
2 confit duck leg(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 6 baby potatoes
- 80g mangetout
- 1 orange
- 3 radish
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
-
1 tbsp apple cider vinegar(apple cider vinegar (100%))
- 25g honey
- 40g pea shoots
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 716Kcal |
| 416kJ | 2997kJ | |
| Fat | 4.8g | 35g |
| of which saturates | 1.2g | 8.5g |
| Carbohydrates | 8g | 54g |
| of which sugars | 4.3g | 31g |
| Protein | 6.5g | 47g |
| Salt | 0.34g | 2.4g |
| Fibre | 1.4g | 9.8g |
Ingredients
Ingredients
- 1 handful of fresh thyme (use half)
-
1 tbsp apple cider vinegar (use half)(apple cider vinegar (100%))
- 3 radish
- 25g honey (use half)
- 80g mangetout (use half)
-
1 confit duck leg(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 40g pea shoots (use half)
- 6 baby potatoes
- 1 orange (use half)
- 2 carrot
-
1 tbsp wholegrain mustard (use half) (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 879Kcal |
| 345kJ | 3680kJ | |
| Fat | 3.1g | 33g |
| of which saturates | 0.8g | 8.7g |
| Carbohydrates | 8g | 90g |
| of which sugars | 4.1g | 44g |
| Protein | 5.1g | 54g |
| Salt | 0.25g | 2.7g |
| Fibre | 1.5g | 16g |
High protein
4 of 5 a day
Low sat fat
Roast Duck Leg with Carrots & Orange Mustard Dressing
Slow-cooked duck is the star of this salad, with the crispiest skin and rich, savoury flavour. Create the base with sweet carrots, pea shoots and mangetout. Finish with juicy orange segments and a tangy mustard dressing – bringing a refreshing brightness to every bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large baking dish, a large bowl, a small bow & a sieve
Get started
- Place the duck, skin-side up, and its juices into the large baking dish. Season with salt and pepper. Roast for 5 mins
- Meanwhile, cut the carrots into 1cm thick batons (peel optional). Strip the thyme from the stalks and roughly chop. After 5 mins, add the carrot and thyme to the baking dish, coat in the duck fat, and roast together for another 18-20 mins, until soft and golden
Cook the potatoes
- Meanwhile, halve the potatoes (quarter any larger ones), then add to the saucepan and simmer for 12-14 mins, until just soft
- Add the mangetout in the final 2 mins, then drain together and return to the pan
Prep time
- With a small knife, peel the orange (including the pith). Cut half into segments and set aside the remaining for the dressing
- Finely slice the radishes. Roughly chop the olives
Make the salad dressing & build the salad
- Add the mustard to the small bowl and squeeze in the orange juice. Mix in the vinegar, honey and 1 tbsp olive oil. Season with salt and pepper
- In the large bowl, combine the pea shoots with the radish, olives, orange segments and half the dressing
Plate up
- Share the salad between bowls, with the carrot, potatoes and mangeout alongside
- Top with the duck leg and drizzle over the remaining dressing
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