Confit Duck & Jammy Egg with Miso Noodle Soup
with portobello, furikake, pak choi & sweetheart cabbageCalories
:
990 kcalProtein
:
55.7g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Ei
- Soja
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Portobello mushroom
½ piece
Pak choi
½ bunch
Scallions
1 piece
Boneless duck thigh confit
220 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
1 piece
Egg
(Contains: Ei)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
50 g
Chopped sweetheart cabbage
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
1 piece
Garlic
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
375 milliliters
Low sodium chicken stock
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4142 kJ
Calories990 kcal
Fat49 g
Saturated Fat11.1 g
Carbohydrate81.4 g
Sugar11.7 g
Dietary Fiber11.4 g
Protein55.7 g
Cholesterol50 mg
Salt6 g
Potassium728 mg
Calcium156.5 mg
Iron51.8 mg
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
1
- Boil plenty of water in a large saucepan.
- Heat a drizzle of olive oil in a frying pan over medium heat. Fry the duck in its juices for 2 - 3 minutes per side, covered. Remove from the pan and set aside under aluminum foil.
- Slice the portobello and discard the base of the pak choi.
- Finely chop the scallions and separate the white part from the greens.
2
- Transfer the portobello, the pak choi and the white part of the scallions to the same frying pan.
- Fry for 8 - 11 minutes, seasoning to taste with salt and pepper.
- Blanch the noodles for 1 minute, then remove from the pan and set aside, leaving the water in the pan for the egg.
3
- Carefully transfer the egg to the water and boil for 6 - 7 minutes, then drain and rinse under cold water.
- Prepare the stock in a pot or saucepan and add the East Asian-style sauce.
- Lower the heat and allow to simmer gently until further use.
4
- Use two forks to shred the duck into small pieces.
- Add the cabbage to the vegetables and fry for 2 - 3 minutes, covered.
- Peel the egg and cut it in half.
5
- Turn off the heat under the stock, then add the miso paste* and the soy sauce.
- Grate the garlic and transfer to deep plates (for serving).
- Top the garlic with the noodles.
*Take care, this ingredient is salty! Use as preferred.
6
- Pour over the stock and scatter over the furikake as preferred.
- Top with the vegetables, the duck and the egg.
- Drizzle with the sesame oil and some soy sauce as preferred.
- Garnish with the scallion greens and the sesame seeds.
