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Red Wine-Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Red Wine-Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Rating
4.5rating out of 5

(163 reviews from our customers)

Prep Time

130 min

Cuisine

French

This French-inspired dish brings together rich, succulent duck and a creamy mustard mash. You'll slow-cook the duck, then give it a quick blast over a high heat till beautifully tender, with crispy skin. The zingy mustard mash and herby heritage carrots and beans round out the flavours perfectly. Et voilà!

Prep Time

130 min

Cuisine

French

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Shallot
4 shallots
chestnut-mushrooms
160g chestnut mushrooms
Wholegrain-mustard
1 tbsp wholegrain mustard †
Potatoes
400g potatoes
dried-bay-leaves-(1)
2 dried bay leaves
green-beans
80g trimmed green beans
fresh parsley & chive mix
10g parsley & chive mix
Just Add Wine sachet
1 Just Add Wine Sachet †
chicken stock cube (new 5/18)
1 chicken stock cube †
duck legs
2 British duck legs
Heritage baby carrots
8 heritage baby carrots
You Will Need
Oven-proof dish, tin foil, butter, flour, milk, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 shallot
  • 160g chestnut mushrooms
  • 1 tbsp wholegrain mustard<span class="strong">†</span>
  • 400g potatoes
  • dried bay leaves
  • 80g trimmed fine green beans
  • 10g parsley & chive mix
  • Just Add Wine sachet (de-alcoholised red)<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 2 British duck legs
  • heritage baby carrots
Typical Values per 100g per serving
Energy 462 kJ
111 kcal
3008 kJ
721 kcal
Fat
of which saturates
5.9 g
1.8 g
38.5 g
11.4 g
Carbohydrate
of which sugars
8 g
1.6 g
52 g
10.6 g
Fibre 1.3 g 8.7 g
Protein 6.3 g 41 g
Salt 0.47 g 3.06 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 shallot
shallot
160g chestnut mushrooms
1 tbsp wholegrain mustard
water, alcohol vinegar (27%), mustard seeds, husks, salt, citric acid, natural flavours, potassium metabisulphite (sulphites), spice (turmeric)
400g potatoes
potato
dried bay leaves
dried bay leaves
80g trimmed fine green beans
trimmed fine green beans
10g parsley & chive mix
parsley & chive mix
Just Add Wine sachet (de-alcoholised red)
alcohol removed red wine concentrate (sulphites) (92%), natural extracts, colour: grape concentrate (sulphites), sweetner: steviol glycocides
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
2 British duck legs
duck legs (100%)
heritage baby carrots
Allergens
  • Allergens highlighted by † (mustard, sulphites, gluten, celery)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Red-Wine Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Seal the duck legs

Preheat the oven to 160ºC/ 140ºC (fan)/ 350ºF/ Gas 4.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.

Once very hot, add the duck legs with a generous pinch of salt and cook for 4-5 minutes or until browned all over.

Once browned, transfer the duck to a plate and reserve the pan.

2 Red-Wine Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Prepare the onion and shallots

Meanwhile, peel and finely dice the onion[s].

Peel and halve the shallots.

Boil a kettle.

3 Red-Wine Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Caramelise the mushrooms

Discard some of the fat from the pan so you're left with just 1 tbsp [2 tbsp]. Return it to a medium heat.

Once hot, add the diced onion and chestnut mushrooms and cook for 5-6 minutes or until beginning to soften and caramelise.

Meanwhile, dissolve the chicken stock cube[s] and the Just Add Wine sachet[s] in 400ml [700ml] boiled water.

4 Red-Wine Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Prepare your stew for the oven

Once caramelised, add 1 tbsp [2 tbsp] flour to the onion and mushrooms, give everything a good mix up and cook for 1-2 minutes.

Gradually add the wine stock to the pan and cook for 1 minute or until combined.

Add the duck legs to an oven-proof dish with the shallots and bay leaves.

Pour the wine braise all over and cover the dish tightly with tin foil (or a matching lid).

 

5 Red-Wine Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Braise the duck

Put the dish in the oven for 1 hour 30 minutes or until the duck is tender. Re-boil a kettle.

Once the duck has had 1 hour and 15 minutes, peel and chop the potatoes into rough, bite-sized pieces.

Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 minutes or until fork-tender.

Once cooked, drain and return them to the pot.

 

6 Red-Wine Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Crispen the duck

Once the duck has had 1 hour and 30 minutes, increase the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.

Remove the foil from the dish and cook for 20 minutes further or until the duck is crispy and the sauce has reduced to a gravy-like consistency.

Meanwhile, clean and scrub the heritage baby carrots to remove any dirt (no need to peel!).

Chop the chives and parsley finely. 

7 Red-Wine Braised Duck Leg, Mustard Mash, Heritage Carrots & Beans

Cook the heritage carrots and beans

Return the pan to a medium heat with a knob of butter.

Once hot, add the carrots and cook for 3-4 minutes.

Add the green beans with a pinch of salt and a splash of water and cook, covered, for 3-4 minutes or until tender.

Return the potatoes to a low heat with a splash of milk and a knob of butter.

Mash until smooth, then stir in the wholegrain mustard and season generously with salt.

8

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Serve up!

Once the veg are cooked, sprinkle over the chopped parsley and chives and give everything a good mix up. 

Serve the red wine-braised duck leg over the mustard mash with the herby carrots and beans to the side.

Enjoy!

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