Sheet Pan Duck Confit & Salsa Verde with Fingerling Potatoes & Blood Orange Salad
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Sheet Pan Duck Confit & Salsa Verde

with Fingerling Potatoes & Blood Orange Salad

30 MIN
+$11.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Rich duck confit and hearty potatoes are balanced by a bright and punchy homemade salsa verde, plus a vibrant side salad featuring juicy blood orange and a spicy fig dressing.

INGREDIENT IN FOCUS
Duck confit is a classic French preparation where duck is slow-cooked in its rich rendered fat until the meat is extremely tender. Ours comes pre-cooked, so simply heating it will leave you with that same tender result!
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  • Nutrition
    PER SERVING
  • Calories
    1040 Cals (est.)
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fresh
ingredients
Sheet Pan Duck Confit & Salsa Verde with Fingerling Potatoes & Blood Orange Salad
Title
  • 16 oz Cooked Duck Leg Confit
  • ¾ lb Fingerling Potatoes
  • 1 head Butter Lettuce
  • 1 Blood Orange
  • 1 Lemon
  • 1 clove Garlic
  • 1 bunch Mint
  • 1 bunch Parsley
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Capers
  • 0.7 oz Grana Padano Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Fig Spread
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Roast the duck & potatoes
1 Roast the duck & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the potatoes lengthwise; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Pat the duck dry with paper towels. Transfer to the center of the sheet pan, skin side up. Arrange the seasoned potatoes in an even layer around the duck. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the duck is lightly browned and heated through. Remove from the oven.

Make the salsa verde
2 Make the salsa verde

Meanwhile, pick the mint leaves off the stems; finely chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the chopped mint leaves, chopped parsley, chopped capers, garlic paste, lemon zest, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.

Prepare the salad ingredients
3 Prepare the salad ingredients

Cut off and discard the root end of the lettuce; tear the leaves into bite-sized pieces. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Roughly chop the peppers. Roughly chop the pistachios. In a bowl, whisk together the fig spread, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Make the salad & serve your dish
4 Make the salad & serve your dish

Arrange the torn lettuce on a serving platter; top with the sliced orange, chopped peppers, chopped pistachios, and Grana Padano (crumbling before adding). Drizzle with the fig dressing. Serve the roasted duck and potatoes topped with the salsa verde. Serve the salad on the side. Enjoy!

Tips from Home Chefs

Roast the duck & potatoes
1 Roast the duck & potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the potatoes lengthwise; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Pat the duck dry with paper towels. Transfer to the center of the sheet pan, skin side up. Arrange the seasoned potatoes in an even layer around the duck. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the duck is lightly browned and heated through. Remove from the oven.

2 Make the salsa verde

Meanwhile, pick the mint leaves off the stems; finely chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the chopped mint leaves, chopped parsley, chopped capers, garlic paste, lemon zest, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.

Make the salsa verde
Prepare the salad ingredients
3 Prepare the salad ingredients

Cut off and discard the root end of the lettuce; tear the leaves into bite-sized pieces. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Roughly chop the peppers. Roughly chop the pistachios. In a bowl, whisk together the fig spread, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

4 Make the salad & serve your dish

Arrange the torn lettuce on a serving platter; top with the sliced orange, chopped peppers, chopped pistachios, and Grana Padano (crumbling before adding). Drizzle with the fig dressing. Serve the roasted duck and potatoes topped with the salsa verde. Serve the salad on the side. Enjoy!

Make the salad & serve your dish
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