Asian Duck Confit

Roasted chicken thighs with glazed butternut squash and bok choy garnished with sliced green onions and red pepper flakes in a white serving dish.

Slow roasted duck legs marinated in ginger, garlic, tangerine juice, red pepper flakes and honey. Served with sauteed organic baby Bok Choy and sweet potato.

Gluten free. Dairy free.

Preheat oven to 350°F

Remove the lid and place the ceramic container on the middle rack of the oven

Heat the dish for 15–20 minutes

Keep an eye on the duck skin—since the recipe contains honey, it may caramelize quickly depending on your oven

Serve hot with sweet chili sauce for the perfect balance of savory and sweet

Heating instructions