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Previous Item: Sous Vide Confit de Canard aux Lentilles de Puy avec Moutarde Violette de Brive (Duck Confit with Lentils de Puy with Violet Mustard) - ($16 Per Person / Time to Cook: 30 min. / Cook by Day: May 2019)

$32.00
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Meal Description

Since Duck Confit takes 24-hours to make, we will cure the duck legs overnight.  The Duck will then be cooked Sous Vide for 8-hours at 180 degrees, resulting in a robust flavored, tender meat.  Confit is an ancient cooking method and method of preservation as old as fire.  Traditionally associated with duck, but can be any meat, which is cooked and covered in its own fat.   The high cooking temperature pasteurize the meat and the cooking liquid so as it cools the fat forms an impenetrable “lid” that prevents bacteria from spoiling the meat.  The meat will keep for months and even a few years under the right conditions as long as the layer of fat is never broken.  


Lentilles du Puy are green legumes from Southern France that are larger than ordinary lentils with both a refined taste and texture. French lentils take less time to cook and have a slightly flinty taste, earthy with a slight mineral edge, exuding the Terroir of the French countryside. Le Puy is a protected AOC (Appellation d’origine contrôlée), meaning the term may only be used to designate lentils that come from the region of Le Puy-en-Velay in France.  We will be adding cubed potatoes to the lentils, meant to dissolve, and provide a creamy texture and mouthfeel.  Spinach also will be incorporated into the lentils.  


Lastly, we are including Moutarde Violette de Brive, or Violet Mustard from Brive, France.  This mustard takes its name from its color, due to the presence of grape must in its composition. This famous purple mustard from the Correze region in France is traditionally made also with flour and black mustard seeds.  A variety of production methods including distillation, infusion, and combination, are used to determine and perfect the strength of the mustard flavors and aromas.  The sweet, floral spice and unique texture is not only a wonderful accompaniment for duck, but also steak, pork, black pudding, and mild fish.


We also will offer a Spring Salad with Asparagus, Green Beans, Snow Peas with a Walnut Oil Vinaigrette.  


Bon Appétit!


Time to Cook:  30 min.

Cook by Day: Monday


Items included (serves 2)

2 Confit Duck Legs

Lentilles de Puy

Mirepoix, Garlic, Aromatics

Veal Stock

Potatoes

Spinach

Moutarde Violette de Brive (Violet Mustard from Brive, France)


*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Wheat, Tree Nuts (Walnut Oil in Salad).  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.


Add-on Checkout Items

Double the Protein

Extra Servings

Spring Salad with Asparagus, Green Beans, Snow Peas with a Walnut Oil Vinaigrette

Cook it for me!

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