Valentine's Duck Confit Box

This box contains:

STARTER​ – your choice of either:
Baked Camembert with sourdough demi baguette, cornichons and honey​
OR​
King Prawns in Café de Paris butter with sourdough demi baguette​

MAIN
Duck Confit​ with Braised Red Cabbage, ​Harissa Honey Roasted Veg with New Potatoes​ and Cherry & Calvados Jus​

DESSERT ​- your choice of either:
White Chocolate Mousse with love hearts, petit beurre biscuits & dried berries​​
OR​
Crème Caramel with 2x madeleines and salted caramel sauce​

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full dietary information please click here.

Camembert: 92kcal per 30g serving
Sourdough Demi Baguette: 171kcal per 70g serving
Cornichons: 8kcal per 40g serving
Honey: 28kcal per 10g serving

King prawns- 170 kcal per half a pack
Café de Paris Butter- 170 kcal per 30g serving
Sourdough Demi Baguette- 171kcal per 70g serving

Duck Confit: Calories: 531kcal per leg
Braised Red Cabbage 180kcal per 150g serving
Harissa Honey Roasted Veg with New Potatoes 396kcal per 382g serving
Cherry & Calvados Jus 71kcal per 100g serving

White chocolate Mousse 324kcal per 80g serving
Love Hearts 42kcal per 11g roll
Petit Beurre Biscuits 185kcal per 42g serving
Dried Raspberries 11kcal per 5g serving

Crème Caramel- 325kcal per portion
Madeleines 212kcal per 45g madeleine
Salted Caramel Sauce 159kcal per 30g serving

Total cooking time: 1hr 10 minutes – For best results oven cook. 

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. 

STARTERS

Baked Camembert with Honey

Total cooking time – 20 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove the cheese from its packaging. Using a small knife, score the top of the cheese and place in a baking dish and drizzle with honey.
3. Place onto a baking tray and put in the preheated oven, cook for 15-20 minutes until the top is golden brown.
4. Once the cheese has had 5 minutes, lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes.
5. Once the cheese and baguette are done, remove from the oven and rest the cheese for 1 minute. Slice the baguette and serve alongside the cheese and cornichons.

Chef’s tip – If you have any rosemary, pick small sprigs and press into the Camembert before baking.

STARTERS

King Prawns

Total cooking time – 10 minutes

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Lightly sprinkle the baguette with water and add to the oven. Set the timer for 10 minutes.
3. Remove packaging from the prawns and butter.
4. Melt the butter in a pan until it’s nice and golden, then add the cooked prawns. Toss through to make sure the butter coats the prawns, then sauté on a low heat for 5-8 minutes. Alternatively decant prawns into a baking dish, place the butter on the top, cover with foil and place in the oven alongside the baguette for 5-8 minutes.
5. Once done, mix well to make sure the butter is evenly spread then serve the prawns alongside the sourdough demi baguette.

Chef’s Tip – As the prawns are shell on, you may want to prepare a finger bowl to serve alongside your meal. Pour warm water into a small bowl, adding a few slices of lemon if you would like. Place this on the table so you can rinse your fingers during the meal.

MAIN

Duck Confit

Total cooking time – 45 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Place the duck (still within its bag) in a bowl or container. Boil a kettle and pour very hot/boiling water over the duck until it’s covered and leave for 15 minutes. Once the time is up, remove from the water.
3. Open the bag and pat down the duck with some kitchen towel so it’s dry, then place the duck skin side up on a non-stick baking tray and/or onto parchment paper on a baking tray. Dispose of the bag and juices.
4. Remove the film of the Harissa Honey Roast vegetables and place on a baking tray.  Place in the oven for 35–40 minutes or until heated through and the top is golden brown.
5. After the vegetables have been in the oven for 5 minutes, place the duck in the centre of the oven and cook for 30 minutes.
6. Once cooked, remove everything from the oven and leave to stand for 2 minutes.
7. Decant the sour cherry jus into a microwaveable container. Warm up for 1 minute (900W), 1 minutes 30 seconds (750/850W). Alternatively decant it into a saucepan and bring to simmer on a low heat.
8. Place the braised red cabbage in the microwave on full power for 2-3mins (900w). Allow to stand for 1 minute and stir well before serving.
9. When you’re ready to serve, place the harissa honey roast vegetables on a large serving dish and place the duck legs on top then pour over the hot sour cherry jus, serve the red cabbage in a bowl or serving dish then place everything in the centre of the table and share.

Chef’s tip – If you’d like the duck legs to have crispy skin, make sure you pat the skin dry and cook on a higher shelf

DESSERTS

White Chocolate Mousse

Ready to eat.

1. Our iconic chocolate mousse, with a Valentine’s twist. Dig in, customise your toppings and enjoy.

Crème Caramel

Total cooking time – 6 minutes

1. Pre-heat the oven to fan 180°C / electric 200°C / gas mark 6.
2. Once hot, remove the film from the madeleines and place them in the centre of the oven for 5-6
minutes to gently warm.
3. Whilst they’re heating, decant the salted caramel sauce into a microwavable container or jug and heat on full power for 20 seconds (900w), 30 seconds (800w) or 140 seconds (700w). Alternatively, keep the sauce in its bad and warm the bag in a cup of boiling water.
4. For the crème caramel, turn it out of the ceramic pot onto a plate before eating. You may
find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.
5. Serving alongside the warm madeleines and salted caramel sauce.