Duck Confit with Curry Demi-Glace and Khao Soi

Preparation

Duck Confit 

• Pat the duck legs dry with paper towels, and prick the skin all over with a needle.
• Salt the legs and let them rest at room temperature for an hour. 
• Put the legs in a small casserole skin side up and cook in the oven at 150°C for 90 minutes. 
• Turn up the oven heat to 190°C and brown the skin for 15 minutes. 
• Let cool and then strain the fat. 

Curry Demi-Glace

• Heat the oil, then sauté the chopped onion until fragrant. 
• Add curry powder, then mix well. 
• Mix in the Knorr Demi Glace and water, heat to boiling then stir constantly until the liquid has thickened and reduced for about 5 minutes. 

Khao Soi Curry Paste 

• Place the dried chillies in a heatproof bowl. 
• Soak with boiling water until soft, for around 20 minutes. 
• Drain the chilis, then pulse all the ingredients and chillies in a food processor. 

Khao Soi Soup

• In a large pot, sauté the curry paste until fragrant, and stir constantly for 5 minutes. 
• Add coconut milk, stir until thickened, then add water and Knorr Chicken Powder. 
• Reduce the heat to medium-low, and simmer for 30–45 minutes. 
• Mix the palm sugar and the Knorr Lime Powder. 
• Add salt to taste. 

Noodles

• Working in 2 batches, fry the thin noodles until golden brown and crisp for about 1 minute. 
• Transfer to a paper towel-lined plate and set aside. 
• Cook the thick egg noodles until al dente. 
• Blanch in cold water and set aside. 

Plating

• Add the thick egg noodles and top it with the duck confit. 
• Glaze it with the curry demi-glace sauce and pour the khao soi soup on the side. 
• Place the fried thin egg noodles on top, then garnish with coriander leaves and chilli oil.