Confit Duck Leg Set Menu

This box contains:

STARTERS
Your choice of:

• Seared Chilli & Herb Scallops
• King Prawns

MAIN
Confit Duck Leg with passion fruit lentils and French beans

DESSERT
Your choice of:

• Chocolate Crêpes
• Cake Suzette

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

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 our set menus, please select ‘food and drink – individual items‘ from the list.

Seared Chilli Scallops - 334kcal per serving
Demi Baguette - 181kcal per half demi baguette
or
King prawns- 170 kcal per half a pack
Tartare Sauce 439kcal per 75g portion
Wild Garlic - 172kcal per 30g serving
Demi Baguette 171 kcal per 70g serving
French Butter 54 kcal per 7.5g serving
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Confit Duck Leg - 276kcal per serving
Passion Fruit Lentils - 345kcal per half fruit lentils
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French Beans - 166kcal per serving
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Cake Suzette - 655kcal per serving
Vanilla Ganache - 333kcal per serving
or
Chocolate Crêpes with cherry compote - 766kcal per serving

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

Seared Chilli & Herb Scallops
King scallops on a cauliflower purée, drizzled with herb oil and chilli compote

• King scallops (cook time: 3-4 minutes)
• Cauliflower purée (cook time: 1-5 minutes)
• Herb oil (ready to eat)
• Chilli compote (ready to eat)
• Sourdough demi baguette (cook time: 10 minutes)

Total cooking time: 10 minutes

1. Preheat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Lightly sprinkle the baguette with water and place it in the oven. Set a timer for 10 minutes
3. Open the bag of scallops and pat them dry with kitchen paper.
4. Heat 1 teaspoon of oil in a non-stick frying pan over a high heat until very hot.
5. Season the scallops with salt and pepper to taste. Place them in the pan and cook for 2-3 minutes on one side, until golden, then turn and continue to cook for the same time on the reverse side.
6. Remove the scallops from the heat and allow them to rest for 1 minute.
7. Remove the sleeve and film from the accompaniments. Place the cauliflower purée in microwave-safe container and heat on full power (900W) for 1 minute. Alternatively, transfer it to a saucepan, cover with a lid and warm gently over a low heat, stirring occasionally. Ensure it is thoroughly heated before serving.
8. When everything is ready, divide the purée between two plates. Top each portion with 3 scallops, spoon over the chilli compote, drizzle with the herb oil and serve alongside the baguette.

King Prawns
With homemade tartare sauce 

• King prawns (cook time: 5-8 minutes)
• Tartare sauce (ready to eat)
• Sourdough demi baguette (cook time: 10 minutes)

Total cooking time: 10 minutes

1. Preheat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Lightly sprinkle the baguette with water and place it in the oven. Set a timer for 10 minutes.
3. Remove the packaging from the prawns and butter. 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.
4. Once done, mix well to make sure the butter is evenly spread then serve the prawns alongside the tartare sauce and sourdough demi baguette.
5. Also note, as the prawns are ready to eat these can also be enjoyed cold.

Chef's Tip – As the prawns are shell-on, you may wish to prepare a finger bowl to serve alongside your meal to help with de-heading the prawns before eating. Pour warm water into a small bowl and add a few slices of lemon, if desired. Place this on the table so you can rinse your fingers during the meal.

MAIN​

Confit Duck Leg
With passion fruit lentils and French beans      

• Confit duck leg (prep/cook time: 35 minutes)
• Lentil mix (ready to eat)
• Passion fruit jus (cook time: 1 minute)
• French beans (cook time: 2 minutes)

Total cooking time: 35 minutes

1. Preheat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Place the duck (still in its bag) in a bowl or container. Boil a kettle and pour enough boiling water over the duck to completely cover it. Leave for 15 minutes, then remove from the water.
3. Open the bag and pat the duck dry with kitchen paper. Place the duck, skin-side up, on a non-stick baking tray or on parchment paper set on a baking tray. Dispose of the bag and any juices.
4. Place the baking tray in the centre of the oven and cook for 20 minutes.
5. When there are a few minutes remaining, transfer the lentil mix to a saucepan and simmer over a low heat until piping hot.
6. Remove the sleeve from the French beans and pierce the film several times. Place the tray on a microwave-safe plate and heat on full power for 2 minutes. Leave to stand for 1 minute.
7. Transfer the passion fruit jus to a microwave-safe container and heat on medium power for 1 minute.
8. Once everything is ready, divide the lentil mix between two plates. Top each plate with a confit duck leg, add the French beans and drizzle the passion fruit jus around the plate.

DESSERTS

Cake Suzette
With vanilla ganache and orange syrup

• Cake Suzette (ready to eat)
• Syrup-soaked oranges (ready to eat)
• Vanilla ganache (ready to eat)

Everything is ready to eat – you just need to plate up!

1. Remove the cake tray from the fridge 30 minutes before serving for best results.
2. Remove the sleeve and film. Transfer the cake slices to serving plates.
3. Open the bag of oranges and garnish each cake slice with two orange slices. Drizzle the remaining syrup over the cakes. To finish, serve with the vanilla ganache.

Chocolate Crêpes
With cherry compote

• 2 x chocolate-filled crêpes (cook time: 2 minutes)
• Cherry compote (ready to eat)

Total cooking time: 2 minutes

1. Remove the sleeve and film from the crêpes and place them on a microwave-safe plate.
2. Heat in the microwave on medium power for 30–40 seconds, until the crêpes are slightly warm.
3. To finish, drizzle with the cherry compote and serve.

 Chef’s tip - If you have any ice cream or cream, serve it alongside the crêpes.