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To Prepare the Duck:

  • Rock salt 100 g
  • Sugar 50 g
  • Star Anise 4 pc
  • Fennel, seeds 2 g
  • Black peppercorn 2 g
  • Cloves 5 pc
  • Duck leg quarters 4 pc
  • Duck fat

To Make the Spice Paste:

  • Shallots, peeled and sliced 90 g
  • Garlic cloves, peeled 30 g
  • Ginger, minced 50 g
  • Coriander leaves and root 30 g
  • Chilies 2 pc
  • Sunflower oil 140 ml
  • Spice paste 3 tbsp
  • Buckwheat, washed and toasted 200 g
  • Turmeric powder 3 g
  • Water 500 ml

To Make the Mango Salsa:

  • Firm ripe mango, small dice 1 pc
  • Bird’s eye chilli 1 pc
  • Coriander leavies 5 g
  • Red onions, brunoise 30 g
  • Salt to taste

To Make the Garnish:

  • Leek stalk, grilled 3 pc
  • Long red chilies, grilled 2 pc
  • Oil
  1. To Prepare the Duck:

    • Combine all the ingredients for the salt mixture.
    • Sprinkle a thin layer of the salt mixture on the bottom of narrow dish that would fit 2 duck leg quarters.
    • Evenly scatter another layer of the salt mixture on top of the duck. Gently pat the mixture on top of the duck, making sure that all parts of the duck have the salt mixture.
    • Cover and let it sit for 1 day to draw out the moisture from the duck leg.
    • After 1 days, brush off the salt mixture from the duck. Transfer the duck into a narrow deep baking pan. Cover the duck with the fat. Upon serving, sear the duck in a hot pan or bake in the oven to crisp up the skin.
    • Preheat the oven to 130°C. Place enough fat and oil to submerge the duck.
    • Confit the duck for 2 hours or more, until the duck is very tender. Set aside in the cooking fat until ready to use.
  2. To Make the Spice Paste:

    • Combine all the ingredients in a food processor.Puree until smooth.
    • Heat oil in a sauté pan.Add the 3 tbsp of spice paste.Cook until fragrant.
    • Add the buckwheat. Stir to make sure the spice paste is incorporated evenly with the buckwheat
    • Add the turmeric powder.Stir well to combine.
    • Pour in the liquid and Knorr Chicken Powder Stir well to combine. Bring to a boil, then turn down to simmer. Taste and adjust seasoning.Cover the pan with lid or aluminum foil. Cook until the buckwheat is cooked through.
    • When the buckwheat is done, gently fluff using fork and add in the remaining kaffir leaves.
  3. To Make the Mango Salsa:

    • Combine all the ingredients together in a bowl.
    • Taste and adjust seasoning.Store in the chiller until ready to use.
  4. To Make the Garnish:

    • Toss the leeks and red chili peppers with oil and Knorr Chicken Powder.
    • Char the vegetables over a hot grill pan.
    • Top the rice with the crisp dick confit, grilled leeks and red chili peppers.Serve with mango salsa on top or on the side.