Name: Southern-American Style Duck with Cheesy Mash and Bacon fried Corn with chipotle jus and cherry tomatoes
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 20 g Chipotle paste; 2 piece Boneless duck thigh confit; 500 g Potatoes; 140 g Corn; 50 g Bacon lardons; 1 piece Red onion; 50 g Grated aged Gouda; 10 g Fresh flat leaf parsley; 1 piece Garlic; 125 g Red cherry tomatoes; 1 piece Romano pepper; 1 sachet(s) Peruvian-style spice mix; 2 tablespoon [Plant-based] butter; 2 teaspoon Mustard; 100 milliliters Low sodium beef stock; 1 tablespoon Red wine vinegar; 2 [Plant-based] milk; to taste Salt and pepper

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Recipes

Southern-American Style Duck with Cheesy Mash and Bacon fried Corn

with chipotle jus and cherry tomatoes

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Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

10 g

Chipotle paste

1 piece

Boneless duck thigh confit

250 g

Potatoes

70 g

Corn

25 g

Bacon lardons

½ piece

Red onion

25 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ piece

Garlic

65 g

Red cherry tomatoes

½ piece

Romano pepper

½ sachet(s)

Peruvian-style spice mix

Not included in your delivery

1 tablespoon

[Plant-based] butter

1 teaspoon

Mustard

50 milliliters

Low sodium beef stock

½ tablespoon

Red wine vinegar

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3955 kJ

Calories945 kcal

Fat50.9 g

Saturated Fat22.9 g

Carbohydrate72.2 g

Sugar18 g

Dietary Fiber15.6 g

Protein47.8 g

Salt3.6 g

Trans Fat0.1 g

Potassium1435.6 mg

Calcium31.5 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Aluminum Foil

Cooking Steps

Peel or thoroughly wash the potatoes and then cut into rough pieces.
Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
Prepare the stock. Dice the onion and crush or mince the garlic.
Dice the Romano pepper and halve the cherry tomatoes.

Heat a knob of butter in a frying pan over medium-high heat. Fry the bacon, Romano pepper, cherry tomatoes, onion and garlic for 4 - 5 minutes.
Meanwhile, melt a knob of butter in another frying pan over medium-high heat.
Fry the duck in its juices for 2 - 3 minutes per side, covered. Remove from the pan and set aside under aluminium foil.
Add the corn and Peruvian-style spice mix to the vegetables and fry for 1 - 2 more minutes.

In the same duck frying pan, deglaze with the red wine vinegar and stir in the stock and chipotle paste*. Bring it to a boil and turn off the heat.
Mash the potatoes with a knob of butter and a splash of milk.
Stir in the mustard and cheese and season to taste with salt and pepper.
Roughly chop the parsley.

*Take care, this ingredient is spicy! Use as preferred.

Serve the mash on plates and divide the duck on top.
Drizzle the jus over it and top with the fried bacon and vegetables.
Garnish with the parsley.

Did you know... tinned vegetables such as corn also contribute to your vegetable intake. Corn is a good source of magnesium, which plays an important role in muscle and bone health.