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Duck Confit with Wholewheat Noodles

Duck Confit with Wholewheat Noodles

with stir-fried vegetables & gomashio
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Calories
: 
727 kcal
Protein
: 
36.5g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Tarwe
  • Gluten
  • Soja
  • Sesamzaad
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 piece

Boneless duck thigh confit

10 g

Garlic-ginger-chili mix

200 g

Vegetable mix with cabbage

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

20 g

Ginger stir-fry sauce

(Contains: Gluten, Sesamzaad, Soja)

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

[Reduced salt] ketjap manis

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Energy (kJ)3044 kJ
Calories727 kcal
Fat34.9 g
Saturated Fat10.6 g
Carbohydrate65.1 g
Sugar18.7 g
Dietary Fiber8.7 g
Protein36.5 g
Salt2.9 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prepare
1
  • In a bowl, combine the duck and its juices with the ginger stir-fry sauce and the ketjap.
  • Cover with aluminum foil and set aside until step 3.
  • Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry the garlic-ginger-chili mix* for 1 minute.

*Take care, this ingredient is spicy! Use as preferred.

Fry the vegetables
2
  • Stir in the vegetable mix and fry for 4 - 6 minutes.
  • Meanwhile, boil plenty of water in a pot or saucepan.
  • Cook the noodles for 3 - 4 minutes, then drain and transfer to the vegetables.
  • Add the East Asian-style sauce and mix well to combine, then fry for 2 more minutes.
Fry the duck
3
  • Melt a knob of butter in a frying pan over medium-high heat.
  • Fry the duck for 2 - 3 minutes per side, covered. 
Serve
4
  • Serve everything on deep plates and drizzle with any residual juices from the pan.
  • Garnish with the gomashio to finish.

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