Valentine's Box

The perfect Valentine’s Day dinner date at home for two, starting with a choice of Seared Scallops with Bacon and Peas, or Baked Camembert served with Sourdough Baguette, Cornichons and Honey. Followed by our Côte classic main dish, Duck Confit with Sour Cherry Jus, served with a side of Tenderstem Broccoli & Lemon Aioli and Dauphinois Potatoes. Finishing off your meal with a choice of delectable desserts, either Cherry Lattice Tarts with pistachio ganache or our classic Crème Caramel with Madeleines.

If you’re feeling particularly luxurious, you could add on the perfect sharing dessert, our delicious Chocolate Fondue with a range of sweet dippers. Or enjoy a bottle of our recommended wine pairing.

Les Mougeottes, Pinot Noir – A classic pairing with duck, Pinot Noir brings fresh red-fruited acidity to balance the rich duck and mirror the flavour of the cherry jus, while the savoury herbal aromas compliment the dish

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. 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!

STARTERS 

Baked Camembert with Honey 

PREP TIME – 5 minutes 

COOK TIME – 20 minutes 

1. Pre-heat the oven to fan oven 180°C / electric oven 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 place 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 from chilled, or 15 minutes from frozen.  

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 

Seared & Pea Bacon Scallops

PREP TIME – 2 minutes 

COOK TIME – 8 minutes 

1. Open the bag of scallops and pat them dry with a kitchen towel. 

2. In a non-stick pan heat up teaspoon of oil until very hot. 

3. Season scallops with salt and pepper to your taste. 

4. Place scallops in the pan and fry them 3-4 minutes on one side until they reach golden brown colour. 

5. Remove scallops from heat and let them rest for a minute. 

6. Remove the sleeve from the bacon petit pois and pierce the film lid several times. Place on a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. 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 it’s fully heated before serving. 

7. When it’s ready, top the bacon petit pois with scallops and serve. 

MAINS 

Duck Confit 

PREP TIME – 15 minutes 

COOK TIME – 45 minutes 

1. Pre-heat the oven to fan oven 180°C / electric oven 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 gratin potato and place the tray on a baking tray.  Place in the oven for 35 – 40 minutes or until heated through and the top of the gratin is golden brown. 

5. After the gratin has been in the oven for 5 minutes, place the baking tray of duck in the centre of the oven and cook for 30 minutes.  

6. While the gratin and duck are in the oven, remove the packaging from the Tenderstem broccoli and place on a baking tray.  Season with some salt and olive oil. 

7. When the duck and gratin have 10 minutes left, place the Tenderstem broccoli in the oven. 

8. Once cooked, remove everything from the oven with the gratin potatoes and leave to stand for 2 minutes. 

9. Decant the sour cherry jus into a microwaveable container. Warm up for 1 minute (1000W), 1 minutes 30 seconds (750/850W). Alternatively decant it into a saucepan and bring to simmer on a low heat. 

10. When you’re ready to serve, spoon the lemon and herb aioli onto a side plate and spread around the plate, place the hot Tenderstem broccoli on top.  Place the duck legs in a separate serving dish then pour over the hot sour cherry jus, serve the gratin dauphinois in the dish it’s cooked in or a suitable serving dish, place everything in the centre of the table and share. 

Chef’s tip – if you want crispy skin, make sure you pat the duck skin dry and cook on a higher shelf 

DESSERTS 

Cherry Lattice Tart 

PREP TIME – 2 minutes 

COOK TIME – 15 minutes 

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

2. Remove the outer sleeve and film. 

3. Place the tart onto a baking tray and put in the centre of the oven for 12-15 minutes until the top is golden brown. 

4. Once the cooking time is up, remove from the oven and allow to stand for 2 minutes before serving alongside the pistachio ganache. 

Crème Caramel 

PREP TIME – 1 minutes 

COOK 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 45 seconds (900w), 1 minutes (800w) or 1 minutes 15 seconds (700w). Alternatively, to heat on the hob, decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.  

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.