I do love an idea of Sunday roast. I also love this hot, summer weather. However eating hot meals during the heatwaves doesn’t seem to be a bright idea, right?
Here comes the solution; duck confit roasted with apricots, apples and almonds.
Served chilled! Additionally I mashed the potatoes and grilled an extra apricots, sprinkled with lemon juice, almond flakes and vanilla. As apricots are a bit tart, its a perfect solution to keep this meal succulent yet not too sweet. Sophisticated yet not exaggerated, this meal is a perfect solution if you like to cook for someone special 🙂

All you need is:
2 good quality duck legs
2 apples
10 medium soft apricots
1 lime
small cup of almond flakes
small cup of whole almonds
marjoram, coarse pepper and sea salt to season the duck
4 Mary Pipes potatoes to make purée
generous spoon of butter to mash the potatoes

To grill apricots:

Place halved fruits on the baking tray, sprinkle generously with lemon juice, lemon zest, almost flakes and finish with vanilla pods. If you like it sweet, additionally you could add cane sugar top so they’ll caramelise nicely. Grill for about 10-15 mins.

In a cast iron pan, place duck legs seasoned with salt, pepper and thyme.
Add halved fruits, almonds and shallot onions. Cook in preheated oven at 180C for about 90 mins, checking occasionally if everything is roasting well. Fruits will add an extra moisture to the meat so there is no worry about duck being dry.

Just about 10 to 15 minutes before the end of the roasting process, remove the lid so all fruit will caramelise nicely.

Serve hot or cooled, just up to your taste!

TIP: This meal goer really well with classic potato purée and served with honey mustard.

Yum!