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Duck Confit

  • Duck Leg​ 2.0 pc
  • Salt 3.0 g
  • Rendered Duck Fat 700.0 ml

Curry Demi-Glace

Curry Paste

  • Dried Chilli, seeds removed 10.0 pc
  • Ginger 6.0 g
  • Turmeric 15.0 g
  • Shallots 50.0 g
  • Coriander Seeds, toasted 5.0 g
  • Cardamom Pod, toasted 3.0 pc
  • Salt 1.0 g

Khao Soi Soup

Egg Noodles

  • Thin Egg Noodles​ 50.0 g
  • Thick Egg Noodles 80.0 g
  • Oil, for deep frying

This Western-Asian fusion dish blends together the richness of Thai curry and the elegance of French confit. Khao Soi is a healthy food addition to your fusion dish, making it a balanced meal. It’s food from the heart that is both healthy and tasty.



  1. Duck Confit

    • Pat the duck legs dry with paper towels.
    • Using a needle, prick the skin of the duck all over.
    • Salt the duck legs and let them rest at room temperature for an hour.
    • Put the duck leg in a small casserole, skin side up.
    • Slowly heat the duck in the oven at 150°C for 90 minutes.
    • Turn up the oven heat to 190°C to brown the skin for 15 minutes. Let it cool and then strain the fat.
  2. Curry Demi-Glace

    • Heat the oil, then sauté the chopped onion until fragrant.
    • Add curry powder, then mix well.
    • Mix in the Knorr Demi Glace Brown Sauce Mix and water, wait until it boils, then stir constantly until the liquid has thickened and reduced for about 5 minutes.
  3. Curry Paste

    • Place the dried chillies in a heatproof bowl.
    • Soak with boiling water until soft, for around 20 minutes.
    • Drain the chillies, then pulse all the ingredients and chillies in a food processor.
  4. Khao Soi Soup

    • In a large pot, sauté the curry paste until fragrant. Stir constantly for 5 minutes.
    • Add coconut milk, and stir until thickened, then water and Knorr Chicken Stock.
    • Reduce the heat to medium-low, and simmer for 30 to 45 minutes.
    • Mix the palm sugar and the Knorr Lime Flavoured Powder* into the soup. Taste and add salt if needed.
    * Knorr Lime Flavoured Powder, diluted
  5. Egg Noodles

    • Working in 2 batches, fry the thin noodles until golden brown and crisp for about 1 minute. Transfer to a paper towel-lined plate and set aside.
    • Cook the thick egg noodles until al dente. Rinse under cold water and set aside.
    • Top the thick egg noodle with the duck confit. Glaze it with the curry demi-glace sauce and pour the khao soi soup on the side.
    • Put the thin fried egg noodle on top then garnish with coriander leaves and chilli oil.