The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
4 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)
- 2 carrot
-
2 tbsp apple cider vinegar(apple cider vinegar (100%))
- 12 baby potatoes
- 160g mangetout
- 1 orange
- 4 radish
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 25g honey
- 80g pea shoots
- 200g raw beetroot
- 2 spring onion
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 99Kcal | 645Kcal |
| 415kJ | 2699kJ | |
| Fat | 4.7g | 30g |
| of which saturates | 1.2g | 7.8g |
| Carbohydrates | 7g | 46g |
| of which sugars | 3.4g | 22g |
| Protein | 7.2g | 47g |
| Salt | 0.35g | 2.3g |
| Fibre | 1.4g | 9.1g |
High protein
7 plants
Low sat fat
Crispy Duck Leg with Potatoes, Carrot, Beetroot & Orange Salad
Slow-cooked duck is the star of this salad, with the crispiest skin and rich, savoury flavour. Create the base with sweet carrots, earthy beetroot, 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 large saucepan filled with salted water to a boil
- Pull out a large baking dish, a large bowl, a small bowl & a sieve
Oven time
- Place the duck, skin-side up, with all the juices from the bag, into the large baking dish. Season with salt and pepper. Roast for 5 mins
- Trim and halve the carrots lengthways, then cut on an angle into 2cm chunks. Trim the beetroot and cut into 1cm wedges
- After 5 mins, add the carrot and beetroot to the duck tray, coat in the duck fat and roast for a further 20-22 mins, until the veg is soft and golden
Boil the potatoes & mangetout
- Meanwhile, halve the potatoes (quarter any larger ones), then add to the saucepan and simmer for 12-15 mins, until soft
- In the final 2 mins, add the mangetout, then drain together. Return to the pan
Finish the prep & make the dressing
- Peel the orange (including the pith) and dice into 2cm chunks. Finely slice the radish. Thinly slice the spring onion
- In the small bowl, combine the mustard, vinegar, honey and 1 tbsp olive oil. Season with salt and pepper
Build the salad
- Add the spring onion to the potatoes and mangetout. Toss to combine
- In the large bowl, combine the pea shoots with the radish, carrot, beetroot, orange and half the dressing
Plate up
- Serve the salad and potatoes onto plates, topped with the duck leg. Drizzle over the remaining dressing
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