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Recipe for :

Asian Style Duck Leg Confit on a Chinese Herbal Risotto
 

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

Recipe by Chef Rainer Zinngrebe

Ingredients

12 pieces duck*
2 liter melted duck fat
300 gram coarse sea salt
2 pieces ginger flower stem
2 pieces lemongrass, crushed with the flat side of a cleaver or large knife
1 sprig kaffir lime leaf
2 - 4 pieces fresh chili (chili padi or bird’s chili - very spicy)
1 bunch coriander root
12 portion Chinese herbal risotto
0.4 liter Duck sauce

*If in Europe you can use a force fed duck. In Asia I like to use the same variety as used for Chinese roast duck - basically you want something with a good amount of meat and fat

Method

  • Mix the duck legs well with the coarse sea salt and cover with a towel. Refrigerate for 12 - 14 hours. Remove the duck from the salt and wipe off the excess salt and salty juices with a cloth. Take a pot that can easily hold the 12 duck legs and where you have still about 15 cm space to the rim.
  • Pour in the duck fat, add the duck legs and all the other ingredients. Place on low heat and leave to simmer very slowly for about 1 1/2 hours or longer, skimming the surface now and then. To know if the meat is cooked take a wooden skewer and pierce it, it should go through like if you pierce butter then it is cooked perfectly.
  • Remove the duck, strain the fat and pour back on top of the duck, leave it to cool in the fat. Remove from the fat and leave the fat to settle for about 2 hours, then ladle the pure fat on to the duck meat making sure the fat runs in between them. You also have to make sure you don’t ladle any of the juices, which at this time should have separated to the bottom of the fat, onto the duck as this will not keep. Keep the confit in a cool place until the next day and then cover with grease proof paper until you need it. It doesn’t have to be refrigerated if you made sure there is no juices.
  • To reheat you can remove the amount of legs needed and bake them in an oven until hot or just reheat in some duck fat and finish off making it crispy under a grill / broiler.
  • Here it is served on a Chinese herbal risotto and duck sauce.

Serves 4

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