Waitrose and Partners
Confit duck with red cabbage & pomegranate

Confit duck with red cabbage & pomegranate

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Festive, fast, and extremely simple to put together.

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Gluten free
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • 400g pack parmentier potatoes
  • 500g pack slow cooked confit duck
  • 500g pack frozen red cabbage
  • 210g Cooks’ Ingredients Pomegranate Molasses

Method

  1. In a preheated oven, cook the potatoes at 200ºC, gas mark 6, for 30 minutes, then add the confit duck alongside for the last 20 minutes.

  2. Heat half the red cabbage, according to pack instructions. Stir in a little pomegranate molasses and season.

  3. Turn the oven to the grill setting. Reserve the duck juices, then grill the duck as per pack instructions, basting with the molasses once or twice. Grill the potatoes alongside the duck until crisped and hot through.

  4. Skim any fat from the duck juices, add a dash of pomegranate molasses and simmer to make a sauce. Serve together.

Nutritional

Typical values per serving (includes 2 tbsp pomegranate molasses) when made using specific products in recipe

Energy

3,440kJ/ 824kcals

Fat

47.9g

Saturated Fat

13g

Carbohydrates

47.6g

Sugars

19.4g

Fibre

6.6g

Protein

47.4g

Salt

1.5g

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