Chef Van: Barbary Duck Leg & Rice in Banana Leaf

"People often forget that the most important ingredient is time" -Chef Van (Dag, Rarb, and Escapade) Chef Van's core philosophy is to bring out the most of each natural ingredient through time and technique. That's why he uses very few ingredients in his recipes. We developed a series of 3 "comfort food" dishes inspired by different flavors of the world, all of which are wrapped and baked in aromatic banana leaves. We're sure either one (or more) of these will make you feel right at home. This dish is Chinese-inspired, made with pasture-raised male Barbary duck leg, sous vide for 6 hours in Chinese 5 spices. Traditional duck dishes in Thai food often overcook duck (either braising (เป็ดพะโล้) or roasting (เป็ดย่าง). You may not find the extremely soft duck texture you're used to here, but we can guarantee you'll like this pinkish perfectly cooked one :) The jasmine rice is mixed with shitake mushroom, sweetened with dried longan, and lightly seasoned with salt. And of course, wrapped and baked in banana leaf. Worth mentioning that this is our office favorite 🙂 *The duck and the rice come in separate packaging* If you want to try Chef Van's other menus, which we highly recommend, check out his restaurant Dag at Warehouse 30 in Charoen Krung soi 30. Reheating instruction: 1. Defrost overnight in the fridge 2. Cut open the vacuum bag, then microwave for 3-4 minutes on high. (The bag is microwave-safe. Do not remove from bag or banana leaf) 3. Continue to microwave in 40-second intervals if the food is still cool. 4. Plate and enjoy! Note: **Do not microwave from frozen, please. The fastest way to defrost is in a water bath. (submerge the pack underneath water for 15 minutes or until fully defrosted) ** Ingredients: Pasture-raised male Barbary duck leg (bone-in), dried longan, shitake mushroom, Buriram volcanic soil jasmine rice, Chinese five-spice, coriander, sea salt