Roasted Whole Duck and Cannellini Beans Bowl
- Bay leaf5 g16 kcal
- Cannellini beans139 g463 kcal
- Chervil1 bunch7 kcal
- Salsify177 g145 kcal
- Salt3 g0 kcal
- Sesame oil32 ml283 kcal
- Sun-dried tomato144 g372 kcal
- Tahini sauce270 ml1,607 kcal
- Taro root104 g116 kcal
- Vanilla pod1 piece12 kcal
- Whole duck1 piece8,080 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.