CON­FIT DUCK TACOS WITH CORN AND GIROLLE SALSA

Epicure - - COOKBOOK CRITIC -

epi­cure’s duck con­fit

• 2 duck legs

• 10g salt

• 12g brown sugar

• ½ tsp thyme leaves

• 3 gar­lic cloves, minced,

• 4 black pep­per­corns, cracked • ½ tsp rose­mary, chopped • 400ml duck fat

Trim the duck legs of ex­cess fat. Com­bine the salt, sugar, thyme, gar­lic, pep­per and rose­mary and mix un­til well in­cor­po­rated. Pour the mix­ture over the duck legs and mas­sage the cure into the flesh. Make sure that the flesh is evenly coated.

Cure the legs for 1-2 days. Once done, rinse the cure off the duck legs and blot dry.

Bring duck fat to a sim­mer (roughly 120°C), add in the duck legs and sim­mer for 3 hours. Make sure the tem­per­a­ture stays con­stant.

Re­move from heat and al­low the duck to cool in the fat un­til room tem­per­a­ture. Set aside.

Salsa

• 1 cob sweet­corn

• 60g girolle mush­rooms • 75ml rape­seed oil

• 1 red chilli, finely diced • 45ml cider vine­gar

• 1 gar­lic clove, crushed • ½ tsp caster sugar

Cut the ker­nals from the corn cob and clean the mush­rooms. Set aside.

In a saucepan over high heat, heat up 1 tbsp of the rape­seed oil and sauté the mush­rooms for 2-3 min­utes. Add the ker­nels and cook for an­other 90 sec­onds. Sea­son to taste with salt and pep­per. Trans­fer to a con­tainer.

In a bowl, com­bine the chilli, re­main­ing oil, vine­gar, gar­lic and sugar. Pour mix­ture over the mush­rooms and corn, leave to cool.

2 con­fit duck legs

• 2 limes, quar­tered

•1½ tbsp yo­ghurt

• ½ tsp chipo­tle pow­der

• 6 ready-made corn tor­tillas • co­rian­der leaves

Pre­heat oven to 220°C. Ar­range the legs skin side up and cook in the oven till crispy, roughly 45 min­utes.

In a bowl, squeeze the juice from the limes and add the yo­ghurt and chipo­tle pow­der. Mix till well in­cor­po­rated.

Warm the tor­tillas in a dry pan. When duck is cooked, flake the meat and break up the skin. Add to the warm tor­tillas, and gar­nish with the chilli-lime yo­ghurt, salsa and co­rian­der leaves.

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