Easy Confit duck with Asian slaw
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 2 hours |
| Prep Time: | 20 minutes |
Ingredients
- 1/2 red chilli, finely chopped
- 200 g white sugar
- 2 1/2 tsp fish sauce
- 1/4 cup rice vinegar
- 1/2 cucumber, thinly sliced into matchsticks
- 1 tbsp unsalted butter
- 6 bay leaves
- maldon salt, to taste
- 4 Duck legs
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Cooking Instructions
- Preheat the oven to 150°C.
- Rub the duck legs with the salt, then pack tightly into an ovenproof dish with the bay leaves or thyme. Pour over the melted butter.
- Cook in the oven for 2 hours, or until the skin is golden and the meat is tender. Remove the duck from the melted butter and set aside.
- Heat a pan over a high heat. Place the duck legs, skin side down, in the pan and crisp for 1 minute, then turn over and cook the other side. Serve with the Asian cucumber slaw and garnish with purple microherbs.
To make the Asian cucumber slaw:
Combine all the ingredients and set aside for 10 minutes.
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