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Duck Confit with Smoked Paprika Potatoes and Feijoa Salsa

Duck Confit with Smoked Paprika Potatoes and Feijoa Salsa

Recipe by Ironclad Pan Co.

Duck Confit with Smoked Paprika Roast Potatoes and Feijoa Salsa

Serves 4

4 legs Sabato duck confit
4 Tbsp duck fat (from duck confit packet)
5-6 medium agria potatoes, peeled and halved
Pons smoked paprika flakes  (hot  or sweet )
Sal de Añana salt flakes

Feijoa salsa:
12 large feijoas, halved and scooped
2 Tbsp Forvm Chardonnay vinegar
2 Tbsp Pons clementine EVO
½ red onion, finely sliced
½ tsp Sal de Añana spring salt
1 Tbsp fresh Italian parsley, roughly chopped

Preheat the oven to 200°C

Cook potatoes in boiling, salted water for 5 minutes. Drain, cover and shake the pot of potatoes vigorously 5 to 7 times to bruise the edges. This will help potatoes achieve a crunchy exterior.

On the stovetop, heat the duck fat in your Ironclad Pan  until almost smoking. Turn off the heat and immediately place potatoes in the pan. Evenly coat them with the fat, sprinkle with paprika and salt flakes. Roast in the oven for approximately 30 minutes without turning.

Remove pan from the oven, turn the potatoes and push them to the side of the pan. Lay the duck confit legs in the pan and roast for a further 35 minutes or until golden brown and crispy.

While the duck is cooking, prepare the salsa. Combine vinegar, EVO and salt in a bowl. Toss the feijoas through the mixture and finish with chopped parsley. Keep tossing the salsa intermittently to avoid discolouration.

Serve duck and potatoes with salsa and a simple rocket and red sauerkraut salad. 

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  • Forum Chardonnay Vinegar

    Forum Chardonnay Vinegar


    From the Roca family in Penedès, northern Spain, a fruity, mellow and rich vinegar with an appealing ‘agridulce’ character. Try with Colonna lemon olive oil.

    Also available in a 250ml bottle and 1L bottle.

    Learn More
    $40.90
    108 -

  • Duck Confit

    Sabato Duck Confit


    Simply reheat this classic French dish for a convenient gourmet dinner. These duck legs are tender, moist and extremely flavoursome. Use the excess duck fat and make the most incredible roast potatoes you’ll ever taste.

    Serve alongside roasted vegetables, green beans or next to a salad. Shred the duck legs and make our , make a seductive Rustichella Egg Pappardelle and duck ragù or try .

    Cook at 210°C for 20-30 minutes or until skin is crispy.

    Dairy and gluten-free.

    Learn More
    $29.90
    108 -

    Available in-store only

  • Pons Clementine Extra Virgin Olive Oil

    Pons Clementine Extra Virgin Olive Oil


    This flavourful clementine infused extra virgin olive oil is recommended for use with fish and seafood or try it over a summery citrus salad with avocado, fresh orange segments and crunchy baby cos leaves.  

    The Pons family have been making olive oil for 4 generations. Still a family owned business, the Pons family own 1000 acres of land in Catalonia, Spain, with around 500 acres dedicated to organic crops. The olives are all hand picked and those destined to be olive oil are stone milled and cold pressed.

    This product replaces the Mas Portell clementine oil 250ml. It is the same oil, which has been re-branded from Mas Portell to Pons.

    Learn More
    $25.50
    108 -

  • Sal de Añana Salt Flakes

    Sal de Añana Salt Flakes


    Attractive crunchy flakes which form on the surface of the salt-pans during the natural, sundried, brine evaporation process. Use as a finishing salt where the beautiful pyramid form of the salt can be appreciated, such as over carpaccio or desserts.

    Used by the top names in Spanish food such as Roca, Subijana, Guerrero, Aduriz, Atxa and Berasategui to name a few; Sal de Añana is from the ancient Valley of Salt in the town of Salinas de Añana (Basque Country). It is considered to be one of the best salt varieties in the world and the valley is currently one of the most spectacular and best-preserved cultural landscapes in Europe. This unique landscape consists of thousands of platforms or salt-pans, channels, wells and storage areas.

    Añana Salt is naturally sundried from spring water flowing from an underground 8000 year old spring formed where there was a vast sea 200 million years ago. The crystallisation process is the result of natural, sundried evaporation, and is based on three factors: the sun, wind and traditional techniques used by the salt workers.

     

    Learn More
    $12.50
    108 -

  • Sal de Añana Mineral Salt

    Sal de Añana Mineral Salt


    Concentrated pure natural salt crystals, rich in minerals and trace elements. This is ideal for general day-to-day use.

    Used by the top names in Spanish food such as Roca, Subijana, Guerrero, Aduriz, Atxa and Berasategui to name a few; Sal de Añana is from the ancient Valley of Salt in the town of Salinas de Añana (Basque Country). It is considered to be one of the best salt varieties in the world and the valley is currently one of the most spectacular and best-preserved cultural landscapes in Europe. This unique landscape consists of thousands of platforms or salt-pans, channels, wells and storage areas.

    Añana Salt is naturally sundried from spring water flowing from an underground 8000 year old spring formed where there was a vast sea 200 million years ago. The crystallisation process is the result of natural, sundried evaporation, and is based on three factors: the sun, wind and traditional techniques used by the salt workers.

    Learn More
    $6.90
    108 -

  • Sal de Añana Provençal Herb & Salt Grinder

    Sal de Añana Provençal Herb & Salt Grinder


    Pure Añana salt crystals combined with Herbes de Provence in a handy grinder. Best for seasoning fish, roasted vegetables or for use at the table. 

    Used by the top names in Spanish food such as Roca, Subijana, Guerrero, Aduriz, Atxa and Berasategui to name a few; Sal de Añana is from the ancient Valley of Salt in the town of Salinas de Añana (Basque Country). It is considered to be one of the best salt varieties in the world and the valley is currently one of the most spectacular and best-preserved cultural landscapes in Europe. This unique landscape consists of thousands of platforms or salt-pans, channels, wells and storage areas.

    Añana Salt is naturally sundried from spring water flowing from an underground 8000 year old spring formed where there was a vast sea 200 million years ago. The crystallisation process is the result of natural, sundried evaporation, and is based on three factors: the sun, wind and traditional techniques used by the salt workers.

    Learn More
    $8.90
    108 -

  • Pons Paprika Flakes ~ Sweet

    Pons Paprika Flakes ~ Sweet


    A defining ingredient of the Spanish kitchen, Pons have re-packaged the top Spanish smoked paprika brand, La Chinata. The peppers are slowly oak-smoked for 10-15 days to intensify their flavour and produce a paprika totally distinct from other paprikas. Now available in a ready-to-go container with a user friendly custom lid, they are very easy to use and will become a kitchen and table essential. Perfect over pizza, eggs, brassicas, potato, fish and steak and are a lively addition to pizza and pasta dishes, and marinades.

    Learn More
    $9.90
    108 -

  • Ironclad Pan

    Ironclad Pan


    Back in stock soon!

    The only hand-poured, New Zealand made, cast iron skillet. Every Ironclad Pan is unique and improves with age. With the right care, this kitchen essential comes with a Three Generation Guarantee™️.

    Your cast iron skillet comes unseasoned - you can season it with grape seed oil (provided with the pan) as per instructions provided. 

    Your Ironclad Pan will come with:

    • A 50ml bottle of Marlborough Grapeseed Oil to pre-season your pan
    • A lightweight cotton bag for simple storage
    • Your Three Generation Guarantee™️ contract
    • Printed Use & Care instructions


    Learn More
    $240.00
    108 -

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