Vit Nuong Cam Duck Two Ways Recipe
Confit duck, roasted duck served with butternut squash, bok choy, turmeric rice, curry parsnip puree, orange sauce
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Ingredients
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Duck Preparation
Butternut Squash & Bok Choy
Turmeric Rice
Curry Parsnip Puree
Orange Sauce
Method
Duck Preparation
- 1
Confit Duck
Preheat the oven to 90°C (194°F). Rub duck legs with salt and black pepper and place them in a baking dish. Cover with duck fat and cook in the oven for about 2-3 hours until tender.
- 2
Roasted Duck
After confit, remove duck from fat and place on a roasting tray. Roast in a preheated oven at 220°C (428°F) for 20-30 minutes until skin is crispy.
Vegetable Preparation
- 3
Rice Preparation
- 4
Turmeric Rice
In a pot, combine basmati rice, turmeric, water, and salt. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until rice is cooked.
Puree Preparation
- 5
Curry Parsnip Puree
Boil parsnips until tender. Drain and blend with coconut milk, curry powder, and salt until smooth.
Sauce Preparation
- 6
Orange Sauce
In a saucepan, combine orange juice, honey, and cornstarch mixed with water. Heat until thickened, stirring constantly.
