Roasted Duck Confit & Salsa Verde with Fingerling Potatoes & Blood Orange Salad
Premium

Roasted Duck Confit & Salsa Verde

with Fingerling Potatoes & Blood Orange Salad

30 MIN
+$11.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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!
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Roasted Duck Confit & Salsa Verde with Fingerling Potatoes & Blood Orange Salad
Title
  • 32 oz Cooked Duck Leg Confit
  • 1¼ lbs Fingerling Potatoes
  • 2 heads Butter Lettuce
  • 1 Blood Orange
  • 1 Lemon
  • 2 Persian Cucumbers
  • 1 clove Garlic
  • 1 bunch Mint
  • 1 bunch Parsley
  • 1 Tbsp Capers
  • 0.7 oz Grana Padano Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Fig Spread
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp White Balsamic Vinegar
  • ¼ cup 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

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Halve the potatoes lengthwise; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Pat the duck dry with paper towels. Transfer 2 duck legs to the center of each sheet pan, skin side up. Arrange the seasoned potatoes in an even layer around the duck. Roast, rotating the sheet pans 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 ends of the lettuce; tear the leaves into bite-sized pieces. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the pistachios. In a bowl, whisk together the fig spread, vinegar, mustard, the juice of the remaining lemon wedges, 2 tablespoons 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, sliced cucumbers, 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

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Halve the potatoes lengthwise; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Pat the duck dry with paper towels. Transfer 2 duck legs to the center of each sheet pan, skin side up. Arrange the seasoned potatoes in an even layer around the duck. Roast, rotating the sheet pans 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 ends of the lettuce; tear the leaves into bite-sized pieces. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the pistachios. In a bowl, whisk together the fig spread, vinegar, mustard, the juice of the remaining lemon wedges, 2 tablespoons 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, sliced cucumbers, 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
Browse Steps
1 of 4