What are the main ingredients in Classic Duck Confit & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter

What is the nutritional information of Classic Duck Confit & Mash?

Calories: 826, Carbs: 47 grams, Fat: grams, Protein: 26.7 grams, Sugar: 5.3 grams, Salt: 2961 grams

How do I prepare Classic Duck Confit & Mash?

CONFIT ROAST: Preheat the oven to 180°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Season and roast in the hot oven for 20-25 minutes until warmed through. FLUFFY MASH: Place the potato pieces in a pot of cold, salted water over a high heat and bring to the boil. Once boiling, reduce the heat and simmer for 12-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, and a knob of butter (optional). Season to taste. GARLICKY GREENS: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the trimmed green beans and fry for 3-5 minutes until cooked al dente, shifting occasionally. Season to taste. ROSEMARY SAUCE: Boil the kettle. Place a small pot over a medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in 200ml of boiling water, the stock, and the chopped rosemary (to taste), stirring constantly until slightly thickened. If the sauce is too thick for your liking, add an extra splash of water. Season to taste and remove from the heat on completion. DIVINE DUCK!: Plate up the confit duck and drizzle over the rosemary sauce. Side with the mashed potatoes, the garlic green beans, and the dressed leaves. Delicious, Chef! SALAD: In a bowl, combine the shredded salad leaves, a drizzle of oil, and seasoning.

What should be prepared from my kitchen to make Classic Duck Confit & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Butter

Classic Duck Confit & Mash

Name: Classic Duck Confit & Mash
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Butter

Succulent confit duck leg is roasted in the oven until perfectly warmed through and crisp. It is sided with the fluffiest mashed potatoes and pan-fried garlicky green beans. Finished off with a rosemary sauce, this dish is unforgettable!

Classic Duck Confit & Mash

with green beans & rosemary

Hands on Time: 25 - 40 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Cake Flour
Free-Range Confit Duck Leg
Free-range Confit Duck Legs
Fresh Rosemary
Garlic Clove
Garlic Cloves
Green Beans
Potato
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Butter

Serves 1

CONFIT ROAST
Preheat the oven to 180°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Season and roast in the hot oven for 20-25 minutes until warmed through.
FLUFFY MASH
Place the potato pieces in a pot of cold, salted water over a high heat and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, and a knob of butter (optional). Season to taste.
GARLICKY GREENS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the trimmed green beans and fry for 3-5 minutes until cooked al dente, shifting occasionally. Season to taste.
SALAD
In a bowl, combine the shredded salad leaves, a drizzle of oil, and seasoning.
ROSEMARY SAUCE
Boil the kettle. Place a small pot over a medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in 100ml of boiling water, the stock, and the chopped rosemary (to taste), stirring constantly until slightly thickened. If the sauce is too thick for your liking, add an extra splash of water. Season to taste and remove from the heat on completion.
DIVINE DUCK!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the mashed potatoes, the garlic green beans, and the dressed leaves. Delicious, Chef!

Free-range Confit Duck Leg - 1
Potato - 200g
Garlic Clove - 1
Green Beans - 80g
Salad Leaves - 20g
Cake Flour - 5ml
Beef Stock - 10ml
Fresh Rosemary - 3g

Download the Recipe

Serves 2

CONFIT ROAST
Preheat the oven to 180°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Season and roast in the hot oven for 20-25 minutes until warmed through.
FLUFFY MASH
Place the potato pieces in a pot of cold, salted water over a high heat and bring to the boil. Once boiling, reduce the heat and simmer for 12-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, and a knob of butter (optional). Season to taste.
GARLICKY GREENS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the trimmed green beans and fry for 3-5 minutes until cooked al dente, shifting occasionally. Season to taste.
SALAD
In a bowl, combine the shredded salad leaves, a drizzle of oil, and seasoning.
ROSEMARY SAUCE
Boil the kettle. Place a small pot over a medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in 200ml of boiling water, the stock, and the chopped rosemary (to taste), stirring constantly until slightly thickened. If the sauce is too thick for your liking, add an extra splash of water. Season to taste and remove from the heat on completion.
DIVINE DUCK!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the mashed potatoes, the garlic green beans, and the dressed leaves. Delicious, Chef!

Free-range Confit Duck Legs - 2
Potato - 400g
Garlic Clove - 1
Green Beans - 160g
Salad Leaves - 40g
Cake Flour - 10ml
Beef Stock - 20ml
Fresh Rosemary - 5g

Download the Recipe

Serves 3

CONFIT ROAST
Preheat the oven to 180°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Season and roast in the hot oven for 20-25 minutes until warmed through.
FLUFFY MASH
Place the potato pieces in a pot of cold, salted water over a high heat and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, and a knob of butter (optional). Season to taste.
GARLICKY GREENS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the trimmed green beans and fry for 3-5 minutes until cooked al dente, shifting occasionally. Season to taste.
SALAD
In a bowl, combine the shredded salad leaves, a drizzle of oil, and seasoning.
ROSEMARY SAUCE
Boil the kettle. Place a small pot over a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in 300ml of boiling water, the stock, and the chopped rosemary (to taste), stirring constantly until slightly thickened. If the sauce is too thick for your liking, add an extra splash of water. Season to taste and remove from the heat on completion.
DIVINE DUCK!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the mashed potatoes, the garlic green beans, and the dressed leaves. Delicious, Chef!

Free-range Confit Duck Legs - 3
Potato - 600g
Garlic Cloves - 2
Green Beans - 240g
Salad Leaves - 60g
Cake Flour - 15ml
Beef Stock - 30ml
Fresh Rosemary - 8g

Download the Recipe

Serves 4

CONFIT ROAST
Preheat the oven to 180°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Season and roast in the hot oven for 20-25 minutes until warmed through.
FLUFFY MASH
Place the potato pieces in a pot of cold, salted water over a high heat and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, and a knob of butter (optional). Season to taste.
GARLICKY GREENS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the trimmed green beans and fry for 3-5 minutes until cooked al dente, shifting occasionally. Season to taste.
SALAD
In a bowl, combine the shredded salad leaves, a drizzle of oil, and seasoning.
ROSEMARY SAUCE
Boil the kettle. Place a small pot over a medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in 400ml of boiling water, the stock, and the chopped rosemary (to taste), stirring constantly until slightly thickened. If the sauce is too thick for your liking, add an extra splash of water. Season to taste and remove from the heat on completion.
DIVINE DUCK!
Plate up the confit duck and drizzle over the rosemary sauce. Side with the mashed potatoes, the garlic green beans, and the dressed leaves. Delicious, Chef!