Confit Duck with Five Spice

This confit duck leg is enhanced with a sauce made using Chinese five spice, a blend of star anise, fennel seeds, Szechuan pepper, cinnamon, and cloves. Accompanying this dish is stir-fried baby bok choy with Charlottes Vichy: finely sliced carrots braised in butter with lemon juice. We also serve a light potato and celeriac mousseline. Enjoy a fine dining experience in the comfort of your home! (Dish may differ from the photo!)

Confit duck leg in duck fat, baby bok choy, carrot, potato, celeriac, lemon juice, fresh thyme, Chinese five spice (star anise, fennel seeds, Szechuan pepper, cinnamon, cloves), milk, cream, butter, red wine, port, homemade veal stock (contains celery), sugar, extra virgin olive oil, sunflower oil, black pepper and salt.

Allergens: alcohol, koemelk, lactose, selderij, sulfiet.

Microwave

Heat the duck leg with the puree and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). For 1 person: remove the sauce container from the dish and heat uncovered for 30 seconds until warm.

Oven — 200°C, 20-35 minMarleen's choice

Preheat the duck leg with the puree and vegetables covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 30-35 minutes (2 or more persons). For 1 person: remove the sauce container from the dish and heat separately in a saucepan until warm. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy135,14 kcal

Protein6,28 g

Fat8,12 g

of which saturated4,03 g

Carbohydrates6,92 g

Dietary fibre2,38 g

Salt0,56 g

Average weight: 540 g