Duck Soups, Sides & Salads

Thai Duck Confit with Asian Salad

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I had my first duck confit when I was on a date with the husband. Immediately after that dinner, I started researching on recipes to confit duck legs. I’m intrigued by how much work time was taken to confit duck legs, and the history behind duck confit.

Duck confit originated in France. Confit is the past participle of the French verb confire, or “to preserve”. Confit is also one of the oldest ways to preserve food. The process involves curing the meat in salt mixture for 24-36 hours. After which, the cured meat is cooked in it’s own rendered fat, low and slow. This results in a moist, tender, melt-in-mouth, flavourful meat. Once the meat has been confit, it can last for several months or years.

So with that, I adapted the confit technique and give it an Asian twist with *drumroll please!* Thai aromatic spices of course! I made everything on a budget from scratch, all the way to rendering the duck fat. I got about 2.5 cups (600ml) of liquid gold from 1 kg of duck fats. And the raw duck fat cost me only $2 as compared to a bottle of prepared duck fat for $20 for 700ml. I rendered about 3-4 kg of duck fat that day, and gave a couple jars of liquid gold away to friends. 

Don’t let the amount of time needed to confit the meat turn you off. Most of the time is inactive, and it’s just a game of waiting. Waiting for this delicious melt in the mouth experience with the most robust explosion of flavours! The wait was definitely worth it.

Duck confit Process

Thai Duck Confit
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Prep Time
1 min
Cook Time
4 min
Total Time
30 min
Prep Time
1 min
Cook Time
4 min
Total Time
30 min
To cure duck legs
  1. 4 tbsp sea salt (I used celtic grey sea salt)
  2. 3 tbsp sugar sugar
  3. 1/4 cup chopped cilantro
  4. 3 shallot, minced
  5. 5 cloves garlic, minced
  6. 1 red chilli or chilli padi, seeded and minced
  7. 6 pieces of 1/2 inch thick ginger, smashed
  8. 3 stalks lemongrass, chopped
  9. 3-4 kaffir lime leaves, crushed then sliced
  10. 4 duck legs
To confit duck legs
  1. Cured duck legs
  2. About 4 cups melted duck fat or enough to submerge duck
  3. 3 kaffir lime leaves crushed
  4. 1 bay leaf
  5. 1 tsp black pepper corn
  6. 4-5 cilantro roots
  7. 2 stalks lemongrass, bruised
  8. 6 cloves garlic
  9. 1 inch ginger, smashed
To cure duck legs
  1. In a bowl, mix all the ingredients except duck legs together.
  2. Clean and pat dry duck legs.
  3. Rub a little of the mixture on the bottom side of the duck legs.
  4. Arrange the duck, skin-side up in container.
  5. Use hands to make sure all duck legs are covered with salt mixture.
  6. Cover and refrigerate for 6-12 hours.
To confit duck legs
  1. Preheat the oven to 150C.
  2. Remove the duck from the refrigerator.
  3. Rinse the duck with cool water, rubbing off the salt mixture.
  4. Pat dry with paper towels.
  5. Place the peppercorn, garlic, bay leaf, lime leaves, cilantro roots, chilli, and lemongrass on the bottom of the french oven.
  6. Lay the duck on top, skin side down.
  7. Add the melted duck fat.
  8. Cover and bake for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone.
  9. Allow duck legs to cool in fat for an hour.
  10. Remove duck from fat, strain fat, and reserve for later use.
To serve
  1. Remove duck legs from fat, dripping off excess.
  2. Sear duck legs skin-side down in a hot pan until the skin is golden and crispy (about 3-4 minutes).
  3. Or crisp up duck legs in 200C oven for 15, or until skin is golden and crispy. (I prefer this method, it gets an even all round crisp)
To save for later
  1. Submerged duck legs with strained fat in air-tight container.
  2. The duck confit can be stored in the refrigerator for up to one month.
Notes
  1. You can skip the step of cooling the duck for an hour if you are pressed for time.
  2. Cooling makes the very tender duck easier to handle.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
Asian Bok Choy Salad
Serves 4
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Salad
  1. 3 cups bok choy, cut into 1 inch size
  2. 1/2 cup shredded carrot
  3. 2-3 tbsp scallions, use white and green parts
  4. 2 tbsp chopped cilantro
  5. 20 Thai basil leaves
  6. 1 navel orange, supreme
Dressing
  1. 1/4 cup navel orange juice (about 1 orange)
  2. Juice of 1 lime
  3. 1 tbsp fish sauce
  4. 2-3 tsp honey
  5. 1 tsp sriracha sauce
  6. 1 tsp duck fat or olive oil
  7. 1 tsp sesame oil
Instructions
  1. Mix ingredients for dressing together in a small bowl.
  2. Add all the ingredients for salad in a large mixing bowl.
  3. Pour dressing over salad and toss to combine.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
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7 Comments

  • Reply
    Dolly
    21 January, 2016 at 10:18 am

    Hi Sharon

    You have a wonderful blog. Although I have already attained pioneer status (as in age) and am also quite a good cook,
    I am still learning new things from you. Kindly share where to buy duck legs if I want to buy many?
    Thanks

  • Reply
    Dolly
    21 January, 2016 at 5:00 pm

    Thanks very much Sharon

  • Reply
    Janet
    26 April, 2016 at 12:36 pm

    Hi Sharon,

    Can I check where can I get duck fat? Will love to try making this dish.

    • Reply
      Sharon Lam
      26 April, 2016 at 5:25 pm

      Hi Janet, you can get duck fat from culina. πŸ™‚

  • Reply
    Lian
    6 October, 2016 at 9:34 pm

    Hi which part of duck you bought to render your own duck fats? And where you buy them from? How did you do it?

    • Reply
      Sharon Lam
      7 October, 2016 at 8:33 am

      Hi, it is just the fat. Let them know you need it to render the fat, much like lard. I got the legs and fat from http://hengkhweeheng.com/ Just the fat to an empty pot and let it render over medium heat until the solid fat crisp up leaving only the liquid gold behind.

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