A UCOOK take on not one, but two dinner classics! Succulent, perfectly warmed confit duck leg is served alongside a beautiful potato & leek gratin. Topped with crunchy toasted almonds and fresh fragrant parsley, you will be very happy you tried this absolutely delish dish!
Duck Confit & Glorious Gratin
Duck Confit & Glorious Gratin
with flaked almonds, Italian-style cheese & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Chicken
- Chicken Stock
- Flaked Almonds
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Fresh Milk
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Cheese
- Green Leaves
- Leeks
- Panko Breadcrumbs
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Butter (optional)
DUCK & CRUMB
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. In a small bowl, combine the breadcrumbs, the grated cheese, and ½ the chopped parsley.
HEAT THE MILK
Place a pot over a medium-high heat. Add the stock, the milk, and the grated garlic. Leave to simmer for 1-2 minutes until small bubbles begin to form, stirring occasionally. Add a splash of water, if necessary. Remove from the heat and set aside to infuse for a few minutes.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato and leek slices. Pour over the infused milk mixture. Sprinkle over some seasoning and the cheesy crumb mixture. Loosely cover with tinfoil and roast in the hot oven for 25-30 minutes or until the potatoes are soft (when poked with a knife). In the final 5 minutes, remove the tinfoil to brown the crumb.
REMAIN CALM-OND!
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
FRESHNESS INCOMING
Just before serving, toss the green leaves with ½ the toasted almonds, seasoning, and a drizzle of oil.
THE PERFECT DUCK DINNER
Plate up the warm confit duck and side with a generous helping of the creamy Potato and leek gratin. Serve with the fresh green salad. Finish off with a sprinkling of the remaining chopped parsley and almonds. Well done, Chef!
DUCK & CRUMB
Preheat the oven to 180°C. Place the duck legs 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. In a small bowl, combine the breadcrumbs, the grated cheese, and ½ the chopped parsley.
HEAT THE MILK
Place a pot over a medium-high heat. Add the stock, the milk, and the grated garlic. Leave to simmer for 1-2 minutes until small bubbles begin to form, stirring occasionally. Add a splash of water, if necessary. Remove from the heat and set aside to infuse for a few minutes.
ASSEMBLE THE GRATIN
Lightly grease an ovenproof dish and spread out the Potato and leek slices. Pour over the infused milk mixture. Sprinkle over some seasoning and the cheesy crumb mixture. Loosely cover with tinfoil and roast in the hot oven for 25-30 minutes or until the potatoes are soft (when poked with a knife). In the final 5 minutes, remove the tinfoil to brown the crumb.
REMAIN CALM-OND!
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
FRESHNESS INCOMING
Just before serving, toss the green leaves with ½ the toasted almonds, seasoning, and a drizzle of oil.
THE PERFECT DUCK DINNER
Plate up the warm confit duck and side with a generous helping of the creamy Potato and leek gratin. Serve with the fresh green salad. Finish off with a sprinkling of the remaining chopped parsley and almonds. Well done, Chef!
DUCK & CRUMB
Preheat the oven to 180°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season and roast in the hot oven for 25-30 minutes until warmed through. In a small bowl, combine the breadcrumbs, the grated cheese, and ½ the chopped parsley.
HEAT THE MILK
Place a pot over a medium-high heat. Add the stock, the milk, and the grated garlic. Leave to simmer for 2-3 minutes until small bubbles begin to form, stirring occasionally. Add a splash of water, if necessary. Remove from the heat and set aside to infuse for a few minutes.
ASSEMBLE THE GRATIN
Lightly grease a large ovenproof dish and spread out the Potato and leek slices. Pour over the infused milk mixture. Sprinkle over some seasoning and the cheesy crumb mixture. Loosely cover with tinfoil and roast in the hot oven for 30-35 minutes or until the potatoes are soft (when poked with a knife). In the final 5 minutes, remove the tinfoil to brown the crumb.
REMAIN CALM-OND!
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
FRESHNESS INCOMING
Just before serving, toss the green leaves with ½ the toasted almonds, seasoning, and a drizzle of oil.
THE PERFECT DUCK DINNER
Plate up the warm confit duck and side with a generous helping of the creamy Potato and leek gratin. Serve with the fresh green salad. Finish off with a sprinkling of the remaining chopped parsley and almonds. Well done, Chef!
DUCK & CRUMB
Preheat the oven to 180°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season and roast in the hot oven for 25-30 minutes until warmed through. In a small bowl, combine the breadcrumbs, the grated cheese, and ½ the chopped parsley.
HEAT THE MILK
Place a pot over a medium-high heat. Add the stock, the milk, and the grated garlic. Leave to simmer for 2-3 minutes until small bubbles begin to form, stirring occasionally. Add a splash of water, if necessary. Remove from the heat and set aside to infuse for a few minutes.
ASSEMBLE THE GRATIN
Lightly grease a large ovenproof dish and spread out the Potato and leek slices. Pour over the infused milk mixture. Sprinkle over some seasoning and the cheesy crumb mixture. Loosely cover with tinfoil and roast in the hot oven for 30-35 minutes or until the potatoes are soft (when poked with a knife). In the final 5 minutes, remove the tinfoil to brown the crumb.
REMAIN CALM-OND!
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
FRESHNESS INCOMING
Just before serving, toss the green leaves with ½ the toasted almonds, seasoning, and a drizzle of oil.
THE PERFECT DUCK DINNER
Plate up the warm confit duck and side with a generous helping of the creamy Potato and leek gratin. Serve with the fresh green salad. Finish off with a sprinkling of the remaining chopped parsley and almonds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Duck Confit & Glorious Gratin?
The preparation time for Duck Confit & Glorious Gratin with flaked almonds, Italian-style cheese & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Duck Confit & Glorious Gratin with flaked almonds, Italian-style cheese & fresh parsley?
The total time required to make Duck Confit & Glorious Gratin with flaked almonds, Italian-style cheese & fresh parsley is between 50 and 65 minutes.
How many servings does Duck Confit & Glorious Gratin provide?
4 servings
What are the main ingredients in Duck Confit & Glorious Gratin?
Chicken, Chicken Stock, Flaked Almonds, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Cheese, Green Leaves, Leeks, Panko Breadcrumbs, Potato
What is the nutritional information of Duck Confit & Glorious Gratin?
Calories: 1778, Carbs: 77 grams, Fat: grams, Protein: 59.1 grams, Sugar: 17.3 grams, Salt: 7026 grams
How do I prepare Duck Confit & Glorious Gratin?
ASSEMBLE THE GRATIN: Lightly grease an ovenproof dish and spread out the potato and leek slices. Pour over the infused milk mixture. Sprinkle over some seasoning and the cheesy crumb mixture. Loosely cover with tinfoil and roast in the hot oven for 25-30 minutes or until the potatoes are soft (when poked with a knife). In the final 5 minutes, remove the tinfoil to brown the crumb. REMAIN CALM-OND!: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. FRESHNESS INCOMING: Just before serving, toss the green leaves with ½ the toasted almonds, seasoning, and a drizzle of oil. THE PERFECT DUCK DINNER: Plate up the warm confit duck and side with a generous helping of the creamy potato and leek gratin. Serve with the fresh green salad. Finish off with a sprinkling of the remaining chopped parsley and almonds. Well done, Chef! HEAT THE MILK: Place a pot over a medium-high heat. Add the stock, the milk, and the grated garlic. Leave to simmer for 1-2 minutes until small bubbles begin to form, stirring occasionally. Add a splash of water, if necessary. Remove from the heat and set aside to infuse for a few minutes. DUCK & CRUMB: Preheat the oven to 180°C. Place the duck legs 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. In a small bowl, combine the breadcrumbs, the grated cheese, and ½ the chopped parsley.
What should be prepared from my kitchen to make Duck Confit & Glorious Gratin?
Chicken, Chicken Stock, Flaked Almonds, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Milk, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Cheese, Green Leaves, Leeks, Panko Breadcrumbs, Potato
How many calories does Duck Confit & Glorious Gratin have?
1778 calories
How much fat content does Duck Confit & Glorious Gratin have?
grams
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