Duck confit
  • Duck confit
  • Exotic Red Curry Paste1.00 pack
  • Exotic Coconut Cream2.00 pcs
  • Exotic Lychee in Syrup6.00 pcs
  • Exotic Fish Sauce1.00 tsp
  • Duck Confit1.00 leg
  • Cherry Tomatoes 4.00 pcs
  • Frying Oil5.00 cups
  • Aubergine1.00 pc
  • Basil Leaf4.00 leaves
  • Kaffir Lime Leaf3.00 leaves


    Duck Confit

  • For every Kilogram of duck leg, marinade the duck overnight
    in 15gm of salt.
  • Remove from marinade, rinse off excess salt and pat dry.
  • Braise in 2 liters of Olive Oil or Vegetable Oil for one and a half hours.
  • Fry in a liter of Oil, Set aside.
  • Heat 2tbsp of oil in a sauce pan.
  • Remove the Exotic Red Curry from the sachet and sautee the
    curry mix for about 3 to 4 minutes to get rid of the bitterness.
    and release the aromas of the herbs in the paste.
  • Add the Exotic Coconut Milk and bring to a boil. Once it starts
    to boil add the cubed aubergine, and halved cherry tomatoes.
  • Add Exotic Fish Sauce to the Curry along with the palm sugar
    and lychees. Bring to a boil and simmer for about 5 minutes.
  • Pour over the fried duck leg and serve with steamed rice.