Duck Confit with Spicy Pineapple Stir-Fry
with beansprouts, fresh herbs & peanuts
There is a new ingredient in your box! Sweet, juicy pineapple adds a tropical, fresh twist to your dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Boneless duck thigh confit
50 g
Rice noodles
10 milliliters
Fish sauce
(Contains: Vis)
5 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
½ piece
Lime
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
5 g
Mint, coriander & Thai basil
25 g
Beansprouts
½ piece
Onion
½ piece
Bell pepper
115 g
Diced pineapple
½ piece
Garlic
1 teaspoon
Fresh ginger
½ piece
Red chili pepper
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Brown sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cook the noodles for 3 - 4 minutes, then add the beansprouts and cook for 1 more minute.
- Reserve 1 tbsp of cooking liquid per person, then drain and rinse under cold water.
- Return to the pot and drizzle with sunflower oil, then toss well to coat and set aside.
- Meanwhile, crush or mince the garlic. Peel the ginger, then mince it or use a microplane as preferred.
- Deseed and finely chop the red chili pepper.*
- Dice the bell pepper and slice the onion into half-rings.
- Drain the pineapple.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Stir-fry the garlic with the ginger, the chili pepper, the pineapple, the onion and the bell pepper for 4 - 6 minutes.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the duck in its juices for 2 - 3 minutes per side, covered.
- Remove the duck from the pan and set aside under aluminum foil, then transfer the cooking juices to the wok.
- Quarter the lime.
- In a bowl, combine the fish sauce* with the soy sauce, the sugar, the reserved cooking liquid and the juice of 1 lime wedge per person.
*Take care, this ingredient is salty! Use as preferred.
- Transfer the sauce and the noodles to the wok.
- Toss well to combine and fry for 1 - 2 minutes over high heat. Season with salt and pepper.
- In the meantime, roughly chop the fresh herbs and the peanuts.
- Serve the noodles in bowls and top with the duck confit.
- Garnish with the peanuts and the fresh herbs.
- Serve with the rest of the lime wedges.
