Duck Confit with Blueberry Sauce & Buttered Almonds
over mash with Parmigiano Reggiano & green vegetables
There is a new ingredient in your box! When you confit the duck thigh, it develops a richer flavour. The slow cooking process makes the meat exceptionally tender and juicy.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 unit
Boneless duck thigh confit
1 unit
Garlic
250 g
Potatoes
½ unit
Onion
100 g
Green beans
1 unit
Parmigiano Reggiano DOP
(Contains Milk)
10 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
½ sachet(s)
Yellow mustard seeds
(Contains Mustard)
15 g
Blueberry jam
(May be present Peanuts, Tree nuts)
20 g
Onion chutney
50 g
Mangetout
Not included in your delivery
½ unit
Low sodium vegetable stock cube
0.13 unit
Low sodium chicken stock cube
20 milliliters
Water
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Peel or thoroughly wash the potatoes and cut them into rough pieces. Crush or mince the garlic. Transfer the potatoes and garlic to a pot or saucepan, then crumble in the vegetable stock cube (see pantry for amount). Cover with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and return to the pot.
Discard the tips of the green beans and transfer to a deep frying pan. Cover with a shallow layer of water, then add a pinch of salt and bring to the boil. Allow to cook gently for 4 - 6 minutes, then drain if necessary and return to the pan. Meanwhile, finely chop the onion. If preferred, carefully discard the tough ends of the mangetout.
Drizzle the green beans with half of the olive oil, then add the onion and the mangetout. Fry for 2 - 3 minutes over medium-high heat, then add the water (see pantry for amount). Cover with the lid and steam for 2 - 3 minutes. Season to taste with salt and pepper. Keep warm until serving, covered.
Melt half of the butter in a frying pan over medium heat. Fry the almonds for 3 - 4 minutes until golden, then transfer to a small bowl. Stir in the mustard seeds, then set aside. Heat the rest of the olive oil in the same pan over medium heat. Transfer the duck to the pan, including its juices. Fry for 2 - 3 minutes per side, covered.
In a small saucepan, combine the blueberry jam with the onion chutney, balsamic vinegar and chicken stock cube (see pantry for amounts). Add 1 tbsp water per person and mix well to combine, then allow to simmer gently over medium heat until serving. Meanwhile, grate the Parmigiano Reggiano.
Mash the potatoes with the rest of the butter and a splash of milk or reserved cooking liquid as preferred. Stir in the Parmigiano Reggiano and the mustard. Season to taste with salt and pepper. Serve the mash on plates, topped with the vegetables and the duck. Garnish with the buttered almonds and serve with the blueberry sauce.