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Grilled Confit Duck Leg
Chef Pierre Thiam’s succulent grilled confit duck leg comes served over a bed of aromatic fried rice. A vibrant vegetable side of stir-fried crisp red bell peppers and carrots adds a touch of sweetness to this savory and satisfying dish.
Nutritional facts
Protein
44g
Carbs
92g
Calories
1010
Fat
51g
Ingredients
Anchovy Extract, Cilantro, Duck Legs Thighs, Fish Sauce, Five Spice, Garlic, Ginger, Hoisin Sauce, Jasmine Rice, Lemongrass, Oil Blend, Red Bell Peppers, Soy Sauce, Sugar, Thai Basil
Reviews
3.8
Based on 64 reviews
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Ra Huff · 10/20/23
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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