Duck leg, rapeseed oil, salt, pepper, onions, whisky, orange marmalade - (Sugar, Water, Glucose-Fructose Syrup, Orange, Orange Juice from Concentrate, Citric Acid, Gelling Agent (Pectin), Acidity Regulator (Sodium Citrate), Orange Oil, Colour (Paprika Extract), turmeric, chicken stock - (concentrated chicken stock, salt, sugar, flavourings, yeast extract, chicken fat, potassium chloride, palm fat, gelling agents (xanthan gum, locust bean gum), garlic, carrots, leek, caramel syrup, maltodextrin, parsley, carrot juice concentrate, antioxidant (extracts of rosemary), colour (carotenes), cornflour, savoy cabbage, sweetheart cabbage, potatoes (allergens highlighted).
Confit Duck Leg
Confit duck leg with a sticky orange marmalade & whisky glaze, duck fat fondant potatoes, and sauté cabbage medley.
Preheat oven to 180 deg. C (fan assisted), remove film lid and place the container onto a baking tray, bake for approx. 20-25 minutes until piping hot.
For the cabbage, remove lid and microwave on full power for approx. 1 minute until piping hot.
For the sauce, remove lid and microwave on full power for approx. 1 minute until piping hot.
To plate – upturn the cabbage pot onto the centre of your serving plate, arrange the potatoes in a line, place the duck leg up against the cabbage, then lightly sauce the duck leg and then around the plate (reference to the website photograph for presentation idea!)
Store in refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing.