Spiced duck confit in a ginger broth

Spiced duck confit in a ginger broth

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 Duck confit, legs only, using spiced variation
small bunch thai basil
small bunch coriander
1 long red chilli
small handful bean sprouts
4 pak choi

For the broth

Quantity Ingredient
750ml Chicken and veal stock
2 cm piece fresh root ginger
1 long red chilli
2 spring onions
3 star anise
1 cinnamon stick
1/2 lime
1 tablespoon oyster sauce
1 tablespoon nam pla
1/4 teaspoon palm sugar
dash kecap manis

Method

  1. Heat the oven to 190ºC. Put the duck confit into a roasting tin and cook in the oven for 20 minutes, or until it is hot through and the skin crisp.
  2. To make the broth, put the stock into a saucepan. Peel and slice the ginger. Halve, deseed and coarsely chop the chilli. Slice the white of the spring onions, reserving the green tops. Add the ginger, chilli, white spring onion, star anise and cinnamon to the stock and bring to a simmer over a medium heat. Gently simmer for 10–15 minutes, until the aromatic flavours have infused into the stock.
  3. Pick off 2 tablespoons each of Thai basil and coriander leaves. Halve the chilli, deseed and cut into julienne. Slice the reserved green spring onions tops on the diagonal. Put these ingredients in a bowl with the bean sprouts and set aside.
  4. Meanwhile, juice the ½ lime. Season the broth with the oyster sauce, nam pla, sugar and lime juice. Adjust the seasoning to taste, adding a little kecap manis for an intense, salty sweetness.
  5. Strain the broth, discarding the aromatics, and return it to the saucepan over a medium heat. Split the pak choi in half through the root, add to the stock and simmer for 2 minutes until wilted.
  6. Divide the broth between 4 shallow bowls and add half a pak choi to each. Place a duck leg on top and scatter over a small handful of the bean sprout mixture.

Note

  • Instead of serving the duck legs whole, you can if you like, after reheating, remove the skin and cut it into strips, and strip the duck from the bones to serve in the broth, on rice noodles (soaked/cooked according to packet instructions).
Tags:
Leiths School of food and wine
cookery course
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