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Duck Confit with Curry Demi-Glace and Khao Soi
Duck Confit with Curry Demi-Glace and Khao Soi – - Recipe

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Ingredients

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Duck Confit

  • 2 duck legs
  • Salt 3.0 g
  • rendered duck fat 700.0 ml

Curry Demi-Glace

  • Oil 30.0 ml
  • Onions, chopped 10.0 g
  • Curry powder 5.0 g
  • Knorr Demi Glace 20.0 g
  • Water 200.0 ml

Khao Soi Curry Paste

  • 10 dried chillies, seeds removed
  • Ginger 6.0 g
  • Turmeric 15.0 g
  • Shallots 50.0 g
  • coriander seeds, toasted 5.0 g
  • 3 pods cardamom, toasted
  • Salt 1.0 g

Khao Soi Soup

  • Coconut Milk 250.0 ml
  • Water 250.0 ml
  • Oil 30.0 ml
  • Knorr Chicken Powder 10.0 g
  • Salt 1.0 g
  • palm sugar 1.0 tsp
  • Knorr Lime Powder, diluted 2.0 g

Noodles

  • thin egg noodles 5.0 g
  • thick egg noodles 80.0 g
  • Oil, for deep frying

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Preparation

  1. 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.  

  2. 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.  

  3. 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.  

  4. 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.  

  5. 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. 
    • Reduce the heat to medium-low, and simmer for 30–45 minutes. Cook the thick egg noodles until al dente. 
    • Blanch in cold water and set aside.  

  6. 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.  
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