Description
METHOD Preheat the oven to 230-240 Celsius degrees (Gas mark 5-6). After taking out the duck from the vacuum bag use paper towels to wipe it or you can rinse it under the tap. Put it on a baking sheet lined with parchment paper and roast in the preheated oven for 14 minutes or until the crust turns brown. While the duck is roasting you can heat the pasta in a microwave oven with a lid on it for 5 minutes OR add 1 tbsp duck fat to a frying pan and warm it up over medium heat for 10-12 minutes stirring frequently.
Tip: cut the duck in half as shown on the picture! Place skin up on the baking tray.
INGREDIENTS: 1 sous-vide roast duck, toasted grated cabbage (cabbage, fat, sugar, salt, black pepper), pasta (flour, eggs, salt, duck fat)
CALORIE INTAKE
(Calories per 100 g)
Energy
(kJ)
288,3
Energy (kcal)
288,3
Fat
(g)
14,4
Saturated fat (g)
14,4
Carbs
(g)
6
Sugar
(g)
0
Protein
(g)
8,3
Salt
(g)
0,47
Fibre
(g)
0,67
