Tender braised duck leg is accompanied by a rich potato and parsnip puree, roasted carrots, yellow beets and red plums which are tossed with ground pistachios and rosemary. A slightly tart gastrique sauce balances the richness of the duck and the sweetness of the root vegetables.
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Milk (reduced fat)
Red wine vinegar
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.