Gang Ped Recipe
duck leg confit, red curry, delicata squash, bell pepper and basil
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Duck Confit
Start by seasoning the duck legs with salt. Place them in a deep dish, cover with duck fat, and refrigerate for at least 24 hours to cure.
Cook the Duck
Preheat your oven to 225°F (107°C). Place the dish with duck legs and fat in the oven for about 4 hours or until the duck is tender and can be easily pulled apart. Once cooked, remove the duck legs from the fat and set aside.
Prepare the Vegetables
Slice the delicata squash in half, remove the seeds, and cut into half-moons. Dice the bell pepper into bite-sized pieces.
Make the Curry Sauce
In a large skillet, heat a little of the duck fat over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant. Pour in the coconut milk, stir well, and let it simmer for about 5 minutes.
Combine Everything
Add the delicata squash and bell pepper to the skillet with the curry sauce. Cook for about 10 minutes, or until the vegetables are tender. Gently fold in the cooked duck legs and fresh basil leaves. Allow to heat through for another 5 minutes.
Serve
Serve the GANG PED hot, garnished with extra basil and lime wedges on the side.