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Duck Confit with Root Veg & Cranberry Sauce
A decadent stew to warm you up on those colder nights. Heat our slow-cooked duck confit and shred the tender fall-apart meat. Stir in a pinch of cinnamon, sweet roasted parsnips and carrots. Add a sprinkle of fresh parsley to lift the dish – and don't forget about the festive cranberry sauce!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp cornflour (use half)
- 3 garlic clove
- 2 carrot
- 2 parsnip
- 1 handful of fresh thyme (use half)
- 6 brussels sprouts
- 1 confit duck leg (use half) (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 1 onion (use half)
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 handful of fresh flat-leaf parsley (use half)
- 0.5 tsp ground cinnamon (use a quarter)
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
Nutritional Information
Calories: 734
Protein: 35g
Carbs: 98g
Fat: 25g
Ingredients
- 1 tbsp cornflour
- 2 carrot
- 1 handful of fresh flat-leaf parsley
- 0.5 tsp ground cinnamon (use half)
- 6 brussels sprouts
- 3 garlic clove
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 onion
- 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 handful of fresh thyme
- 2 parsnip
Nutritional Information
Calories: 716
Protein: 47g
Carbs: 59g
Fat: 34g
Duck Confit with Root Veg & Cranberry Sauce
A decadent stew to warm you up on those colder nights. Heat our slow-cooked duck confit and shred the tender fall-apart meat. Stir in a pinch of cinnamon, sweet roasted parsnips and carrots. Add a sprinkle of fresh parsley to lift the dish – and don't forget about the festive cranberry sauce!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a large baking tray with parchment paper
- Pull out a measuring jug, a peeler & a large frying pan
Prep the stock mix & veg
- Dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person). Then top up with 400ml hot water (200ml for 1 person) and stir in the stock powder
- Halve the sprouts. Cut the parsnips into 1cm thick batons (peel optional). Peel the onion and cut into wedges
Time to roast
- Place the duck and its juices, skin-side up, onto one side of the large baking tray. Season with salt and pepper
- Place the veg onto the other side, toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until the duck is piping hot and veg is golden
Finish the prep
- Cut the carrots into 1/2cm thick discs (peel optional)
- Finely chop or crush the garlic. Strip the thyme leaves from the stalks and finely chop
Simmer simmer
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the carrots and cook for 3 mins, until starting to soften. Season with salt and pepper
- Add the garlic and cook for 1 min. Add the stock mixture, half the thyme and a pinch of cinnamon
- Stir to combine and simmer for 10-12 mins, until thickened
- Meanwhile, roughly chop the parsley
Plate up
- Once roasted, shred the duck into large chunks using two forks, discarding the bones
- Stir the cranberry relish, roasted veg, shredded duck and half the parsley into the carrot pan until coated
- Taste and season, then serve into bowls. Sprinkle over the remaining parsley and a pinch of thyme to finish
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