Confit Duck Leg & Mushroom Orgeotto
Serving: For 2 people.
Confit duck leg topped with a blueberry sauce, served on a mushroom orgeotto with truffle oil, accompanied by asparagus in butter.
Ingredients: Duck leg, asparagus, white mushroom, veal broth, pearl barley, cooking cream, onion, unsalted butter, white wine, wild blueberries, maple syrup, vegetable broth concentrate, garlic, salt, spices , cornstarch, truffle.
Contains: Dairy products, sulphite.
01- Boil about 5L of water in a large saucepan;
02- Add all your meal packets to the boiling water;
03- Reduce heat to medium and let sit for 8 minutes;
04- Using a pair of scissors and a serving spoon, set the plates as suggested above.
Stores in the fridge for up to 14 days