Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Confit Duck Leg
Soy Sauce(ContainsCereals containing gluten, Soya)
Sugar for the Pickle
Water for the Rice
Water for the Sauce
Preheat your oven to 200°C. Remove the confit duck legs from their packaging and place on a baking tray skin-side up, drizzle with a little oil. Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim and thinly slice the radishes. Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger (see ingredients for amount). Cut the lime into wedges. In a small bowl, mix together the rice vinegar, sugar (see ingredients for amount) and a pinch of salt. Add the radishes, mix well and set aside.
Heat a large frying pan over medium heat (no oil). Add the sesame seeds and toast until they are lightly golden, 1-2 mins. Stir frequently. TIP: Watch them like a hawk as they can burn easily. Pop half the sesame seeds into a medium bowl and the other half into a small bowl. Add the sesame oil, half the ginger and a squeeze of lime juice to the sesame seeds in the medium bowl, season with salt and pepper and mix together. Add the carrot ribbons and mix well to coat then set aside.
Heat a drizzle of oil in the frying pan on medium-high heat. Once hot, add the mangetout, season with salt and pepper and stir-fry until starting to brown, 2 mins. Add the remaining ginger and garlic and stir-fry for 1 more minute. Remove from the heat and cover to keep warm. Meanwhile, once ready, remove the duck from the oven and use two forks to pull the meat off the bone. Discard the bone.
Pop the soy sauce, miso paste, ketjap manis and honey into a saucepan with the water for the sauce (see ingredients for amount) over medium heat. Bring to a simmer and stir until thickened, 1-2 mins. Add the duck and stir through the sauce. Divide the rice between bowls, top with the duck and its sauce, pickled radishes, sesame carrots and the mangetout. Scatter over the remaining sesame seeds and serve with any remaining lime wedges for squeezing over. Enjoy!