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Show off your impressive cooking skills with this Western-Asian fusion dish that blends together the richness of Thai curry and the elegance of French confit.
 

Ingredients

 

Noodles

  • 50g thin egg noodles
  • 80g thick egg noodles 
  • Oil, for deep frying 

 

Duck Confit

  • 2 duck legs
  • 2.5g salt 
  • 700ml rendered duck fat 

 

Curry Demi-Glace

  • 30ml oil 
  • 10g onion, chopped
  • 5g curry powder 
  • 20g Knorr Demi Glace 
  • 200ml water 

 

Khao Soi Curry Paste

  • 10 dried chillies, seeds removed
  • 6g ginger 
  • 15g turmeric 
  • 50g shallots
  • 5g coriander seeds, toasted   
  • 3 pods cardamom, toasted 
  • 1g salt 

 

Khao Soi Soup

  • 250ml coconut milk 
  • 250ml water 
  • 30ml oil
  • 10g Knorr Chicken Powder 
  • 1g salt
  • 1tsp palm sugar 
  • 2g Knorr Lime Powder, diluted

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.