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Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Rating
5rating out of 5

(293 reviews from our customers)

Prep Time

80 min

Cuisine

British

You'll serve crispy, tender British duck leg with truffled cauliflower cheese and a sweet redcurrant jus in this take on a British roast. You'll make perfect crispy potatoes that are cooked in the duck fat for added flavour, before wilting baby red chard in garlic butter for extra indulgence on the side! (Gluten-free, suitable for coeliacs.)

Prep Time

80 min

Cuisine

British

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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)
Cauliflower
1 cauliflower
garlic-clove
1 garlic clove
Cheddar-cheese
80g mature cheddar †
Creme-fraiche
1 pot of crème fraîche (200g) †
Rich Red Currant Jelly
25g redcurrant jelly
Potatoes
300g potatoes
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
duck legs
2 British duck legs
baby red chard
150g baby leaf red chard
truffle flavoured extra virgin olive oil
8ml truffle flavoured extra virgin olive oil
Dijon-mustard
5.5g Dijon mustard †
You Will Need
Oven-proof dish, butter, flour, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 cauliflower
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 pot of crme fra”che (200g)<span class="strong">†</span>
  • 1 redcurrant jelly pot (25g)
  • 300g potatoes
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 2 British duck legs
  • 150g baby leaf red chard
  • 1 truffle flavoured extra virgin olive oil (8ml)
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 566 kJ
136 kcal
4488 kJ
1077 kcal
Fat
of which saturates
8.8 g
3.7 g
69.6 g
29.2 g
Carbohydrate
of which sugars
7.1 g
2.6 g
56.1 g
20.9 g
Fibre 1 g 7.8 g
Protein 7.2 g 56.8 g
Salt 0.54 g 4.25 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 cauliflower
cauliflower(100%)
1 garlic clove
garlic
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 pot of crme fra”che (200g)
milk
1 redcurrant jelly pot (25g)
raw cane sugar, redcurrants, water, lemon juice, gelling agent citrus pectin
300g potatoes
potato
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%)
150g baby leaf red chard
red chard
1 truffle flavoured extra virgin olive oil (8ml)
extra virgin olive oil, truffle flavour
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
Allergens
  • Allergens highlighted by † (milk, celery, 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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Roast the duck legs

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5 and boil a kettle.

Add the duck legs to a baking tray and season all over with a pinch of salt.

Put the tray in the oven for an initial 20-25 minutes, or until you reach step 3.

2 Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Par-boil the potatoes

Meanwhile, peel the potatoes (chop any large potatoes in half).

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

Once the potatoes are done, drain and leave them to steam dry for 5 minutes.

Tip: For extra crispy potatoes, shake them around in a colander to fluff up the edges a little before roasting!

 

3 Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Roast the potatoes 

Once the potatoes are done, remove the duck legs from the oven. 

Add the drained potatoes with a generous pinch of salt and give everything a good mix up until coated in all of the duck fat (add a little vegetable oil if they're looking a little dry!).

Return the tray to the oven for 50 minutes further, or until the duck is cooked through (no pink meat!) and the potatoes are golden and crispy.

4 Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Roast the cauliflower 

Meanwhile, cut the cauliflower into florets. 

Add the cauliflower florets to a baking tray, drizzle with 1 tbsp [2 tbsp] vegetable oil and season with a pinch of salt.

Put the tray in the oven and cook for 15-20 minutes or until tender and golden.

5 Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Make the redcurrant jus

Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube (save the rest for later!) and the redcurrant jelly in 250ml [400ml] boiled water.

Add the stock to a pot and bring to the boil over a high heat.

Once boiling, reduce the heat to low and cook for 10-15 minutes or until the sauce has reduced by half. 

Once reduced, add a knob of butter and cook for 1-2 minutes further or until thick and glossy – this is your redcurrant jus.

 

6 Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Bake the cauliflower cheese

Meanwhile, dissolve the remaining stock cube in 50ml [100ml] boiled water. Grate the cheddar cheese.

Heat a pot over a medium heat with a small knob of butter. Once melted, add 1 tsp [2 tsp] flour and cook for 1-2 minutes or until a roux (sandy paste) has formed. Stir the chicken stock gradually into the roux and stir in the truffle flavoured oil, Dijon mustardcrème fraîche and grated cheese – this is your truffle cheese sauce

Add the roasted cauliflower to an oven-proof dish and pour over the truffle cheese sauce. Put the dish in the oven for 15-20 minutes or until golden.

7 Roast Duck Leg, Truffled Cauliflower Cheese & Roast Potatoes

Make your garlic chard

Peel and finely chop (or grate) the garlic.

Return the pan that was used to boil your potatoes, to a medium heat with a knob of butter. Once melted, add the chopped garlic and cook for 1 minute or until fragrant.

Add the baby red chard with a pinch of salt and cook for 2-3 minutes or until slightly wilted – this is your garlic chard.

8

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Serve up!

Serve the duck leg with the roasted potatoes, truffled cauliflower cheese and garlic chard to the side. 

Drizzle over the redcurrant jus

Enjoy!

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