Vit Nuong Cam Recipe

Cooking Instructions

1. 1

   Prepare the Duck Confit

   In a pot, submerge the duck legs in duck fat and cook on low heat for about 2-3 hours until tender. Once cooked, remove the legs and let them cool. Reserve some fat for cooking.

2. 2

   Cook the Duck Breast

   Season the duck breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the duck breasts skin-side down for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes until medium rare. Let rest before slicing.

3. 3

   Prepare the Vegetables

   Peel and slice the beets and carrots. Steam the bok choy until tender. Sauté the carrots with curry powder in a pan with a little duck fat until soft.

4. 4

   Make the Orange Sauce

   In a saucepan, combine orange juice, honey, and a pinch of salt. Simmer until slightly thickened.

5. 5

   Plate the Dish

   On a plate, arrange slices of seared duck breast, pieces of confit duck, steamed bok choy, sautéed carrots, and roasted beets. Drizzle with orange sauce and serve.