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Crispy Duck Leg, Garden Cannellini Beans & Smashed Peas
There's plenty of green goodness in this spinach and courgette 'beanotto.' Add extra garden freshness with smashed peas and mint, then top the lot with our slow-cooked British duck. It's a restaurant-worthy feast!
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 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)
- 1 handful of fresh mint (use half)
- 1 garlic clove
- 150g peas (use half)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 0.5 tsp chilli flakes (use half)
- 20g baby spinach (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 1 courgette (use half)
- 1 leek (use half)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 656
Protein: 60g
Carbs: 36g
Fat: 30g
Ingredients
- 150g peas
- 230g cannellini beans (cannellini beans, water, salt)
- 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)
- 1 leek
- 0.5 tsp chilli flakes (use half)
- 1 unwaxed lemon
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 20g baby spinach
- 1 courgette
- 1 garlic clove
- 1 handful of fresh mint
Nutritional Information
Calories: 638
Protein: 55g
Carbs: 35g
Fat: 30g
Crispy Duck Leg, Garden Cannellini Beans & Smashed Peas
There's plenty of green goodness in this spinach and courgette 'beanotto.' Add extra garden freshness with smashed peas and mint, then top the lot with our slow-cooked British duck. It's a restaurant-worthy feast!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the duck (skin side up) and its juices in a large baking dish. Roast for 20-25 mins, until the duck is piping hot.
- Thinly slice the leek and courgette into half-moons. Finely chop or crush the garlic. Heat a large frying pan with 1 tsp oil on medium heat. Once hot, add the leek and cook for 5 mins until softened.
- Add the courgette and garlic to the pan and cook for 3 mins. Add the cannellini beans (and their water), 100ml hot water (50ml for 1 person) and crumble in half the stock cube. Stir well and simmer for 5-7 mins, until the sauce has thickened. Add the spinach in the final minute and stir to wilt. Before serving, squeeze in the juice from half the lemon (to taste) and season with sea salt and black pepper.
- Meanwhile, make the smashed peas; fill a large saucepan with salted hot water and bring to a boil. Add the peas and cook for 1-2 mins. Drain and return to the pan, then mash with a fork. Pick the mint from the stalks and roughly chop, then add to the peas along with 1 tsp oil, half the pack of chilli flakes, juice from the remaining lemon (to taste) and a pinch of sea salt. Mix to combine.
- Serve the beans in bowls, topped with the duck leg and smashed peas.
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