Duck Confit with Curry Demi-Glace and Khao Soi
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.
Ingredients
Duck Confit
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Duck Leg 2.0 pc
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Salt 2.5 g
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Rendered Duck Fat 700.0 ml
Curry Demi-Glace
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Oil 30.0 ml
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Onion, chopped 10.0 g
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Curry Powder 5.0 g
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Water 200.0 ml
Curry Paste
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Dried Chilli, seeds removed 10.0 pc
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Ginger 6.0 g
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Turmeric 15.0 g
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Shallots 50.0 g
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Coriander Seeds, toasted 5.0 g
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Cardamom Pod, toasted 3.0 pc
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Salt 1.0 g
Khao Soi Soup
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Coconut Milk 250.0 ml
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Water 250.0 ml
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Palm Sugar 1.0 tsp
Egg Noodles
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Thin Egg Noodles 50.0 g
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Thick Egg Noodles 80.0 g
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Oil, for deep frying
Preparation
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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.
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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.
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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.
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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
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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.
