What are the main ingredients in Duck Confit & Glorious Gratin?

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

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?

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

Duck Confit & Glorious Gratin

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

with flaked almonds, Italian-style cheese & fresh parsley

Hands on Time: 20 - 35 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

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)

Serves 1

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!

Free-range Confit Duck Leg - 1
Panko Breadcrumbs - 20ml
Grated Italian-style Cheese - 10ml
Fresh Parsley - 4g
Chicken Stock - 10ml
Fresh Milk - 200ml
Garlic Clove - 1
Potato - 200g
Leeks - 100g
Flaked Almonds - 10g
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Free-range Confit Duck Legs - 2
Panko Breadcrumbs - 40ml
Grated Italian-style Cheese - 20ml
Fresh Parsley - 8g
Chicken Stock - 20ml
Fresh Milk - 400ml
Garlic Cloves - 2
Potato - 400g
Leeks - 200g
Flaked Almonds - 20g
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Free-range Confit Duck Legs - 3
Panko Breadcrumbs - 60ml
Grated Italian-style Cheese - 30ml
Fresh Parsley - 12g
Chicken Stock - 30ml
Fresh Milk - 600ml
Garlic Cloves - 3
Potato - 600g
Leeks - 300g
Flaked Almonds - 30g
Green Leaves - 60g

Download the Recipe

Serves 4

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!