Duck Confit Pad Thai Style Recipe

Name: Joseph's Culinary Pubs Duck Confit Pad Thai Style Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 pieces Duck legs; 2 tbs Salt; 2 cups Duck fat; 1 tbs Thyme; 4 pieces Garlic cloves; 8 oz Rice noodles; 2 pieces Eggs; 1 cup Hoisin sauce; 1 cup Peanuts; 1 cup Cilantro; 2 cups Cabbage; 2 tbs Vegetable oil; 2 tbs Soy sauce; 1 pieces Lime

Inspired by Joseph's Culinary Pub

Time3h

Serves4

Hoison Glazed Duck Confit, Rice Noodles, Egg, Peanuts, Cilantro & Charred Cabbage

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Ingredients

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Duck Confit

4 pieces Duck legs

2 tbs Celtic sea salt

2 cups Duck fat

1 tbs Thyme

4 pieces Garlic cloves

Pad Thai Ingredients

8 oz Rice noodles

2 pieces Eggs

1 cup Hoisin sauce

1 cup Roasted peanuts

1 cup Cilantro

2 cups Cabbage

2 tbs Tuscany sunflower oil

2 tbs Aged soy sauce

1 pieces Lime

Method

Duck Confit Preparation

Prepare the Duck

Rub duck legs with salt, thyme, and crushed garlic. Let marinate in the fridge for at least 12 hours.

Cook the Duck

Preheat oven to 250°F (120°C). Rinse the duck legs and place them in a baking dish. Melt duck fat and pour over the duck legs until fully submerged. Cover tightly with foil and bake for 2-3 hours until tender.

Glaze the Duck

Remove duck legs from the fat and brush with hoisin sauce. Broil for 5-7 minutes until caramelized.

Pad Thai Preparation

Prepare Rice Noodles

Soak rice noodles in hot water for 20-30 minutes until soft, then drain.

Char the Cabbage

Heat vegetable oil in a skillet over medium-high heat. Add shredded cabbage and sauté until charred and tender, about 5-7 minutes. Set aside.

Cook the Pad Thai

In the same skillet, scramble the eggs until just set. Add the soaked rice noodles, soy sauce, and hoisin sauce. Stir-fry for 3-4 minutes until heated through.

Serve

Plate the Pad Thai topped with shredded duck confit, charred cabbage, chopped peanuts, and fresh cilantro. Serve with lime wedges on the side.