200°C · 15-30 minAllergens
Gluten
Lactose
Ei
Sulfiet
Mosterd
SojaSummer 3-Course Pentecost Menu
<b>White Asparagus - White Grapes</b> According to our chef Arnold's recipe: a velvety gazpacho, served cold. <b>Duck - Corn - Miso - Fennel - Tomato</b> Confit duck leg with grilled fennel & tomato, fresh salsa, and corn and miso purée. <b>Poppy Seeds - Lemon - Passion Fruit</b> Moist poppy seed & lemon cake with a refreshing sweet-sour passion fruit curd.
Confit duck leg in duck fat, fennel, white asparagus, courgette, cherry tomato, corn, red onion, garlic, potato, lemon, passion fruit, seedless white grapes, orange, capers, tarragon, poppy seeds, pasteurised free-range egg, fresh free-range egg, crème fraîche, milk, semolina (wheat semolina), wheat flour, white sandwich bread, Dijon mustard, elderflower syrup, white miso (soybean paste), baking soda, baking powder, cornflour, sugar, vanilla, extra virgin olive oil, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, soja, sulfiet.
Microwave
Starter: serve the soup (gazpacho) cold in a soup bowl/plate. Main Course: heat duck with corn purée and vegetables with the lid loosely on for 3-4 min (1 person) to 5-8 min (2 or more persons). Serve with salsa. Dessert: place cake on a dessert plate and spoon curd on top or alongside.
Oven — 200°C, 15-30 minMarleen's choice
Starter: see microwave Main Course: heat duck with corn purée and vegetables covered with aluminium foil or an ovenproof dish for 20 min (1 person) to 30 min (2 or more persons). Serve with the salsa. Dessert: see microwave