Salted Sesame Oil Duck Leg Con­fit

Serves 2 MEDIUM

Wine & Dine Cookbook - - EXPERT OPINION -

2 pcs duck leg, bone-in and skin on 50ml Chee Seng Sesame Oil

50ml duck fat or canola oil

60g mesclun salad

12 pcs or­ange seg­ments

4 tsp Chee Seng Sesame Oil

For the salt rub

113g rock salt

30g sugar

8g crushed black pep­per­corn

Spe­cial equip­ment: Sous vide ma­chine

1. Pre­pare the salt rub. Com­bine salt, sugar and pep­per­corns.

2. Coat each duck leg with 1 tbsp of salt mix­ture, rub­bing it in and adding a bit more on the thicker part of the leg. Trans­fer to a plate, cling­wrap and chill in the fridge overnight.

3. When ready to cook, rinse the duck legs and pat dry with kitchen pa­per tow­els. Trans­fer duck legs into two re­seal­able bags.

4. Com­bine the sesame oil and canola oil, then pour equally into the two bags. Re­move as much air as pos­si­ble, then seal the bags.

5. Cook at 76ºC for 12 hrs in a sous vide ma­chine, un­til ten­der.

6. When cooked, trans­fer the duck legs from the bags and pat them dry with pa­per kitchen towel. Heat 1 tbsp of sesame oil in a non-stick pan. Pan-fry the duck legs, skin-down, un­til the skin is golden and crispy, about 5 mins.

7. Driz­zle the sesame oil over the mesclun salad and ar­range the or­ange seg­ments.

8. Serve the duck legs with the salad. En­joy!

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