Duck Confit with Curry Demi-Glace and Khao Soi

Name: Duck Confit with Curry Demi-Glace and Khao Soi
Yield: 2
Ingredients: 2.0pc Duck Leg; 3.0g Salt; 700.0ml Rendered Duck Fat; 30.0ml Oil; 10.0g Onion, chopped; 5.0g Curry Powder; 20.0g Knorr Demi Glace Brown Sauce Mix 1KG; 200.0ml Water; 10.0pc Dried Chilli, seeds removed; 6.0g Ginger; 15.0g Turmeric; 50.0g Shallots; 5.0g Coriander Seeds, toasted; 3.0pc Cardamom Pod, toasted; 1.0g Salt; 250.0ml Coconut Milk; 250.0ml Water; 10.0g Knorr Chicken Stock 500g; 1.0tsp Palm Sugar; 2.0g Knorr Lime Flavoured Powder 400G; 50.0g Thin Egg Noodles; 80.0g Thick Egg Noodles; 0.0ml 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.

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Duck Confit

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

Curry Demi-Glace

Oil 30.0 ml
Onion, chopped 10.0 g
Curry Powder 5.0 g
Knorr Demi Glace Brown Sauce Mix 1KG 20.0 g
Water 200.0 ml

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

Coconut Milk 250.0 ml
Water 250.0 ml
Knorr Chicken Stock 500g 10.0 g
Palm Sugar 1.0 tsp
Knorr Lime Flavoured Powder 400G 2.0 g

Egg Noodles

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

Other Asian

Western

Fusion

Main Course

Chicken

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Preparation

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.
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.
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.
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
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.