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Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Rating
4.5rating out of 5

(35 reviews from our customers)

Prep Time

110 min

Cuisine

Italian

This dish is a luxurious yet deliciously comforting example of the beautiful simplicity of Italian cuisine. You’ll be proud to serve – and happy to tuck into – tender duck with perfectly crisped skin, rich red wine-infused ragù, and cheesy, rosemary-infused roast potatoes.

Prep Time

110 min

Cuisine

Italian

What is Gousto all about?

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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)
can of chopped tomatoes 1
1 can of chopped tomatoes
Onion
1 brown onion
garlic-clove
3 garlic cloves
fresh-rosemary
5g rosemary
tomato paste 3.18
1 tbsp tomato paste †
cavolo-nero
150g cavolo nero
Waxy potatoes re-sized
400g waxy potatoes
Just Add Wine sachet
1 Just Add Wine sachet (de-alcoholised red) †
Carrot
1 carrot
beef stock cube (new5/18)
1 beef stock cube †
duck legs
2 British duck legs
35g grated Italian hard cheese
35g grated Italian hard cheese †
You Will Need
Oven-proof dish, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 brown onion
  • 1 garlic clove
  • 5g rosemary
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 150g cavolo nero
  • 400g waxy potatoes
  • Just Add Wine sachet (de-alcoholised red)<span class="strong">†</span>
  • 1 carrot
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 2 British duck legs
  • 35g grated Italian hard cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 412 kJ
99 kcal
3383 kJ
810 kcal
Fat
of which saturates
5.3 g
1.9 g
43.8 g
15.3 g
Carbohydrate
of which sugars
6.5 g
2.1 g
53.4 g
17.1 g
Fibre 1.2 g 10.1 g
Protein 5.9 g 48.8 g
Salt 0.47 g 3.84 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 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 brown onion
brown onion
1 garlic clove
garlic
5g rosemary
rosemary (100%)
1 tbsp tomato paste
tomatoes (sulphites)
150g cavolo nero
cavalon nero(100%)
400g waxy potatoes
potato
Just Add Wine sachet (de-alcoholised red)
alcohol removed red wine concentrate (sulphites) (92%), natural extracts, colour: grape concentrate (sulphites), sweetner: steviol glycocides
1 carrot
carrot
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
2 British duck legs
duck legs (100%)
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
Allergens
  • Allergens highlighted by † (sulphites, gluten, celery, milk)

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 Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Preheat the oven and brown the duck legs

Set the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3 and boil a kettle.

Season the duck all over with a pinch of salt, then add to a cold, dry, wide-based oven-proof casserole dish with a matching lid. (Or use a frying pan and an oven-proof dish covered with tin foil later!). Cook for 6-7 minutes on medium-high or until browned all over and the fat has rendered.

Tip: brown the skin and render the fat to add flavour.

Once browned, transfer the duck legs to a plate and reserve the dish for later.

2 Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Prepare the vegetables and stock

Peel and finely dice the brown onion[s] and carrot[s] (skins on). Peel and slice (don't chop!) the garlic

Dissolve the beef stock cube[s] and Just Add Wine sachet[s] in 250ml [400ml] boiled water.

3 Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Soften the vegetables

Discard some of the oil from the oven-proof dish so you're left with just 1 tbsp [2 tbsp]. Return it to a medium heat.

Once hot, add the diced onioncarrot and garlic with a pinch of salt and cook for 5-6 minutes or until starting to soften.

Once softened, add the tomato pastechopped tomatoesbeef stock and a pinch of sugar and cook for 3-4 minutes.

4 Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Braise the duck legs

Sit the browned duck legs, skin side up, over the sauce and cover with the lid (or tin foil!). 

Put the dish in the oven for an initial 1 hour 20 minutes or until the duck is tender and cooked through, and the sauce is thick and rich.

Use this time to clear up, set the table, have a cup of tea or simply chill!

5 Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Roast the potatoes

After 30 minutes, chop the waxy potatoes (skins on) into bite-sized pieces.

Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up.

Put the tray in the oven for an initial 40 minutes or until starting to crisp.

 

6 Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Crispen the duck skin and finish off the potatoes

Meanwhile, strip the rosemary leaves from the stalks and chop finely.

Once the duck has been in for 1 hour 20 minutes, increase the temperature to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and remove the lid from the dish.

Sprinkle the rosemary and grated Italian hard cheese over the potatoes and cook everything for a further 10 minutes or until the duck skin and potatoes are golden and crispy.


7 Tuscan Braised Duck, Cheese & Rosemary Roast Potatoes, Cavolo Nero

Boil the cavolo nero

Meanwhile, re-boil a kettle.

Chop the cavolo nero roughly.

Add the cavolo nero and a pinch of salt to a pot of boiling water and cook for 2-3 minutes or until wilted.

Drain and set aside until serving.

8

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Serve up!

Serve the Tuscan braised duck with the cheese & rosemary potatoes and drained cavolo nero to the side

Enjoy!

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