Mother's Day Duck Confit Menu for 4

Adults need around 2000kcal a day. 

Pont-l’Évêque Cheese: 164kcal per 55g serving

Bayonne Ham: 115kcal per 50g serving

Saucisson Sec aux truffle: 198kcal per 45g serving

Pickled Carrots: 24kcal per 50g serving

Pickled Cucumbers: 11kcal per 28g serving

Baguette: 171kcal per 70g serving

Almond Romesco Dip: 76kcal per 20g serving

Duck Confit: 276kcal per 165g serving

Orange Jus: 43kcal per 75g serving

Confit Potatoes: 288kcal per 200g serving

Rosemary Roasted Root Vegetables: 121kcal per 100g serving

Braised Red Cabbage: 220kcal per 75g serving

Chocolate Roulade: 403kcal per 108g serving

Pistachio Ganache: 106kcal per 25g serving

Cherry Compote: 80kcal per 37.5g serving

For all allergen, ingredient & 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 ingredients and dietary information please click here.

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. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit! 

Total Cooking time: 1hr – For best results oven cook. 

Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6.

STARTER: 

Pont-l’Évêque Cheese with Pickled Carrots & Cucumber, Almond Romesco Dip, Sourdough Baguette & Truffle Saucisson

(Cook time 20 minutes) 

• – Remove the cheese from its wooden box, unfold the paper that cheese is wrapped in to expose top of it (but don’t remove entirely). 
• – Use a small knife to score the top of the cheese and place it back in the wooden box. 
• – Place onto a baking tray and place in the preheated oven, cook for 15-20 minutes until the top is golden brown. 
• – Once the cheese has had 5 minutes, lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen. 
• – Whilst the cheese and baguette are cooking, open the pickled vegetable bags and drain the liquid. Cut the carrots in half lengthways and place in a serving dish alongside the cucumbers. 
• – Remove the truffle saucisson from its packaging and use a sharp knife to slice into thin slices. Place on a serving plate alongside the Bayonne ham and almond romesco dip. 
• – 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, pickled vegetables, charcuterie and almond romesco dip. 

MAIN: 

Duck Confit with Orange Jus served alongside Confit New Potatoes, Rosemary Roasted Root Vegetables & Braised Red Cabbage

(Cook time 45 minutes) 

• – 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.
• – 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.
• – Place the baking tray in the centre of the oven and cook for 30 minutes.  
• – Empty the confit potatoes onto a non-stick baking tray and spread evenly. Place into the centre of the oven for 15-20 minutes or until golden.  
• – Remove the film of the vegetables and place the tray on a baking tray. Place into the oven for 20 minutes or until heated through and the vegetables are nicely roasted.
• – Once cooked, remove everything from the oven and leave to stand for 2 minutes.
• – Remove the sleeve of the Braised Red Cabbage and pierce the film several times. Place onto a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Stir halfway through the cooking time. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure the cabbage is fully heated before serving. 
• – Open the bag of orange jus and place the contents into the microwave. Heat on full power for 45 seconds to 1min (900w). Stir halfway through the cooking time. Alternatively, decant the contents of the bag into a saucepan and warm on a low heat, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve. 
• – Spoon half the Red Cabbage onto each dinner plate and spread around the plate. Add the Duck Leg on top, followed by the Confit Potatoes and Rosemary Roasted Root Vegetables on one side of the plate. Finish with drizzle of the Orange Jus on the side of the duck.