SALTED VEGETABLE DUCK CONFIT
This incarnation of the classic Teochew salted vegetable duck soup is thoroughly modern. The trick? A balancing act of tartness and sweetness from sour plum powder, beer vinegar and confit meat.
Pair with: The Yellow Van Pale Ale, which is light-bodied and smooth, with a faint fruitiness and the bitterness of citrus pith.
Prep time 1 hour
Cook time 30 minutes + 4 hours poaching
1 duck thigh
500g duck fat or vegetable oil sour plum powder (available from Sheng Shiong) spicy pickled mustard greens, julienned (available from NTUC Fairprice or Sheng Shiong)
1 cherry tomato cracked white pepper
1 tsp beer vinegar or black rice vinegar 1 tbsp brown sugar
garnish beer vinegar 1 tsp sesame oil Sichuan pepper fried shallots micro coriander
» Separate the meat and skin without tearing the skin if possible.
» Salt the skin and meat of the duck thigh evenly, then let them sit for at least 15 minutes at room temperature.
» Wash off the salt and pat dry the duck thigh.
» Melt duck fat in a pot.
» Place duck breasts side down in the pot. Add duck fat or vegetable oil, enough to cover the breasts.
» Heat oil to 90°C and poach duck thigh for 4 hours, until the meat is slightly reddish and falls off the bone. Poach for another 30 minutes if needed.
» On high heat, heat a pan with the oil from poaching. When the oil smokes slightly, carefully hold the duck thigh over the pan and use a spoon to baste the duck thigh until the skin is crispy.
» Evenly sprinkle sour plum powder on the duck thigh and allow it to rest.
» Lightly sauté julienned mustard greens, cherry tomato and cracked white pepper in the same pan used to sear the duck breasts. Add a little duck fat from the poaching to the sauté for taste. Turn off the heat, and while the pan is still hot, add beer vinegar and brown sugar and mix evenly.
» Spoon mustard greens onto a serving plate, then drizzle with beer vinegar and sesame oil. Add Sichuan pepper, fried shallots and micro coriander. Plate duck thigh on the side, then serve.