SALTED VEG­ETABLE DUCK CON­FIT

Epicure - - ENTERTAINI­NG & TRAVEL -

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.

Serves 1

Prep time 1 hour

Cook time 30 min­utes + 4 hours poach­ing

kosher salt

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.

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