Asian Duck Confit

Slow-roasted duck legs with baby bok choy and sweet potato

Duck legs slow-roasted after a marinade of ginger, garlic, tangerine juice, red pepper flakes and honey, the skin rendering deep and glossy. Served with sautéed organic baby bok choy and sweet potato.

Gluten free. Dairy free.

H E A T I N G I N S T R U C T I O N S

Preheat oven to 350°F.
Remove the lid and place the container on the middle rack of the oven.
Heat the dish for 15-20 minutes.

Keep an eye on the duck skin — the honey in the glaze can scorch before the dish is heated through. Check it after 7-10 minutes.
Serve hot, with the sweet chili sauce on the side.