Plum Glazed Roast Duck With Crushed Potatoes
A roast, with no chopping or peeling? You're on. You'll roast succulent duck leg, before glazing to perfection in fruity plum chutney. Serve with duck fat roasted crushed potatoes, Chantenay carrots and peas.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Butter, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your baking trays and all your ingredients ready, then wash your fruit and veg
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Separate your duck leg[s] from the white duck fat and duck jelly (you'll use these in different parts of the recipe!)
Add the duck leg[s], Chantenay carrots and waxy potatoes to a baking paper-lined baking tray (or two!)
Top your potatoes and carrots with the duck fat and season with a pinch of salt and pepper
Put the tray[s] in the oven for 30-35 min or until the duck leg[s] is golden and crispy and the potatoes are tender
Use this time to clear up, set the table, have a cup of tea or simply chill!
When the duck has about 5 min cooking time left, boil a kettle
Add the duck jelly to a measuring jug with your chicken stock mix and cornflour
Mix until fully combined, then stir in 150ml [195ml] [275ml] boiled water, a knob of butter and a pinch of salt and pepper and set aside – this is your gravy mix
Once the potatoes are tender and the duck is golden, remove the tray[s] from the oven and spread your spiced plum chutney over the duck
Return to the oven for a final 2-3 min or until caramelised – this is your plum glazed roast duck
Meanwhile, put the gravy mix in the microwave for 2 min or until thickened, stirring halfway – this is your gravy
Add your blanched peas to a colander and pour boiled water all over them to refresh them
Crush the potatoes firmly with a spatula or the bottom of a mug
Add a knob of butter and a generous pinch of salt and pepper and give everything a good mix up – these are your crushed potatoes
Serve the plum glazed roast duck with the crushed potatoes, roast carrots and peas to the side
Pour over the gravy and season with a generous pinch of pepper
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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