Ingredients
- Ready-made confit duck legs 2, defrosted
- South African cherries 200g, pitted and halved
- Fresh cranberries 150g
- Spinneysfood Brown Sugar 60g
- Orange 1, zested and juiced
- Spinneysfood Balsamic Vinegar of Modena 1 tbsp
- Spinneysfood Fresh Thyme 2 sprigs
- Spinneysfood Cinnamon Stick 1
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Brussels sprouts 250g, trimmed and halved
- Spinneysfood Unsalted Butter 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Ready-made mashed potato 400g
- Spinneysfood Fresh Parsley A small handful, finely chopped
Nutrition (Per serving)
- Calories 1002
- Fat 39g
- Saturates 14g
- Protein 57g
- Carbs 112g
- Sugars 57g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Duck confit with cherry and cranberry compote and crispy Brussels sprouts
French 15 Mins Prep · 35 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Place the duck legs skin-side up in a small roasting tin and roast for 30-35 minutes until the skin is crisp and golden and the meat is piping hot.
- Meanwhile, place all the ingredients for the compote in a small pan over a medium heat. Bring to a simmer and cook, stirring occasionally, for 12-15 minutes until the cranberries have burst and the compote is thick and jammy. Discard the thyme and cinnamon stick and keep warm.
- Heat the oil in a large frying pan over a medium-high heat. Add the sprouts cut-side down and cook, undisturbed, for 4-5 minutes until deep golden. Add the butter and toss for 3-4 minutes until tender with crisp edges. Season with salt and pepper.
- Heat the mashed potato according to the pack instructions. Mix in the parsley.
- Spoon the mash onto a warm plate, top with a duck leg and spoon over the cherry and cranberry compote. Pile the sprouts alongside and serve immediately.