Half Duck For Two* Recipe
confit leg + thigh, seared breast, curried mango, fried rice cake, endive, mint, cilantro
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Ingredients
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Duck Preparation
Curried Mango
Fried Rice Cake
Garnish
Method
Duck Preparation
- 1
Confit Duck Legs and Thighs
In a large pot, season duck legs and thighs with salt and pepper. Submerge in duck fat and cook on low heat for about 2 hours or until tender. Remove from fat and let cool.
- 2
Seared Duck Breast
Score the skin of the duck breast and season with salt and pepper. In a hot skillet, sear the breast skin side down for 6-8 minutes until crispy. Flip and cook for an additional 3-4 minutes until medium rare. Let rest before slicing.
Curried Mango
- 3
Fried Rice Cake
- 4
Make the Fried Rice Cake
In a bowl, combine cooked jasmine rice, beaten egg, green onions, sesame oil, salt, and flour. Mix until well combined. Heat oil in a skillet and scoop rice mixture into the pan, flattening to form cakes. Cook until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Garnish
- 5
Prepare Garnish
Arrange endive leaves on a serving platter. Top with fresh mint and cilantro leaves.