Roasted Whole Duck and Cannellini Beans Bowl
Autor: Andrii M.
- Cała kaczka1 szt.8080 kcal
- Fasola cannellini139 g463 kcal
- Laska wanilii1 szt.12 kcal
- Liść laurowy5 g16 kcal
- Olej sezamowy32 ml283 kcal
- Salsefia177 g145 kcal
- Sos tahini270 ml1607 kcal
- Sól3 g0 kcal
- Suszone pomidory144 g372 kcal
- Taro104 g116 kcal
- Trybula1 pęczek7 kcal
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Peruvian-inspired comfort food: tender whole duck paired with sun-dried tomato, salsify and taro root and cannellini beans, finished with chervil and a hit of bay leaf and vanilla pod. 1. Pat the whole duck dry and season with salt, bay leaf and vanilla pod. 2. Heat sesame oil in a heavy pan and roast the whole duck until it develops a deep golden crust, about 8 minutes. 3. Add sun-dried tomato, salsify and taro root to the pan and cook until just tender, stirring in chervil for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce before serving hot.