Ezy Duck Confit with Asparagus Spears, Rosemary Sweet Potato Mash & Plum Sauce

DPP_0628

Ready to serve

  • Prep : 5 mins
  • Heat : 15 mins
  • Ready to serve : 20 mins
  • Serves : 1

Ezy Duck product used

ED_Breast_pack_sml  orED_Leg_pack_sml

Ingredients

  • Ezy Duck Leg or Breast Confit
  • Asparagus spears
    • 5 Asparagus spears
    • 1 clove Garlic, finely sliced
    • 1 tbs Toasted Almond Flakes
  • Sweet Potato & Rosemary Mash
    • 1 small Sweet Potato, peeled & quartered
    • 1 tbs Butter
    • 3 tbs Milk
    • 1 tsp Rosemary, finely diced
    • Salt & Pepper
  • 2 tbs Plum Sauce

Method

  1. Prepare Ezy Duck Confit in oven, stovetop or microwave.
  2. Place potato into saucepan of cold water, bring to boil and cook until soft. Strain water from saucepan. Add milk, butter and rosemary and warm over gentle heat for 1 minute. Mash and season to taste.
  3. Place asparagus spears in lightly oiled pan and toss until soft.  Add sliced garlic and cook for 1 minute (or until lightly browned). Add almond flakes and take off heat.
  4. Warm Plum Sauce (in microwave for 30 seconds, or in saucepan over low heat for 2-3 minutes).
  5. Plate up Ezy Duck, Potato Mash and Asparagus and drizzle plum sauce over duck to serve.

*Please note: Ezy Duck Duck Leg – Available to food service only.