Homemade Peking Duck Recipe with Crispy Crackling Skin, Served with Homemade Soft Chinese Pancake

Homemade Roasted Peking Duck with Crispy and Crackling Skin

Peking duck is the most popular duck dish in chinese cuisine around the world. Roasted Peking Duck is prized for its thin, crispy and crackling skin. Authentic versions of peking duck used to be dish served or carved the skin and little meat, skillfully sliced by the cook in front of the diners. The rest of the meat is eaten with scallion, cucumber and hoisin sauce with homemade chinese pancakes rolled around the fillings.

Homemade Version Roasted Peking Duck

Homemade Roasted Peking Duck Recipe is quite an effort with hectic and prescise step by step preparation. All the effort worthed when you’ve making your homemade peking duck that mostly away cheaper than chinese restaurant along the fact that you’ve could adjust the test of your homemade peking duck. Once you’ve try making peking duck  very on kitchen,  it’s actually not really that hard, i even adjust the bycycle pump that used to plump the duck skin with ball pump as long as you can lifted up and seperate the skin from the meat. I’ve try  this method for making Crispy Roasted Chicken with Herbs Butter Recipe, ant it’s turn out successfully.

Crispy and Crackling Homemade Roasted Peking Duck

Peking Duck with Moist, Aromatic and Tender Meat

How to pump air under the duck skin is quite tricky, you can’t skip this step if you wanted your peking duck crispy. Air is pumped to separate the skin from the fat and let the fat under the skin renderred and being “fried” out the skin until crisp. The trick is you put your pump tips under the duck skin without pierching it’s meat through the neck cavity, seal the airway to make sure all the air from the pump entering the soft tissue underneath the duck skin. Once the duck skin is raised up, you may push or slightly palpate the duck skin to distribute the air underneath the duck skin. After one side, flip out the duck and doing the same treatment with another side.

Pump The Peking Duck with Balloon Pump from The Neck Skin

I like my roasted peking duck meat is tasty, quite spicy with  nice aromatic, moist and fork tender. Sometimes the chef in the chinese restaurant is too focus on the crispy skin highlight and let the meat overcooked and dry. Honestly, i think it’s a kinda unnecessary waste . That’s why one of my friend who is a junior executive chef in famous chinese restaurant in Palembang told me that i need to spiced up the duck cavity and then seal it good. He recommended to rub salt throught out the skin and cavity and then dust the cavity with a generous amount of bumbu ngohiang or chinese five spice powder, sliced ginger, chopped scallion and few cloves of crushed garlic. Once you’ve stuffed the duck cavity, seal it with bamboo skewer or you can sew it with butcher twines. The cavity stuffing gives a nice aromatic flavour and keep the moisture in the cavity, then the peking duck would be flavoursome, moist and tender. Never forget to discard the oil gland (Uropygial Gland) from the duck tail since it’s had stink aromas, but you should keep the pope’s nose since it’s quite meaty there.

After the duck skin being pumped or blown out and the cavity is well sealed, now it’s the glazing step.  The duck is glazed with soy sauce, maltose and chinese red yeast rice or angkak as natural coloring agent mixture.  You can purchase the red rice in almost chinese groceries store nearby your place, if you can’t find any, instead you can simply use food coloring  and adjust the consistency of the glazing mixture with cornstarch.  While the duck is hung, the duck is glazed with the boiling glazing mixture until the duck skin is thighten, and the duck skin changing it’s color into nice reddish brown.

The Peking Duck is Glazed Until The Duck’s Skin is Thighten and The Skin Color is Nice Reddish Brown

Drying out the duck skin is the next crucial step. You can expose the glazed peking duck with blowing fan for a couple of minutes then let the duck stand for 24 hours until the skin is totally dry in a dry cold place. This steps is sounds easy to do if you live in a cold climates, but if you live in tropical climates like me; letting the duck standing in room temperature for 24 hours may iniciate the bad bacteria and fungus spores to ruined out your duck. That’s why i suggest to hung dry your duck in your fridge. Instead, you can laid it down in a shallow and hollow metal rack to allow the air circulated all over the duck skin, but i more like to hung out my duck in my fridge door, just like what i did to dry cure my Homemade Bresaola Recipe and Homemade Duck Prosciutto.

The glazed peking duck is hung to dry in a fridge door!

The peking duck skin is totally dry and it’s ready to be roasted!

Peking Duck is traditionally roasted in either a closed oven or hung oven, but eversince my oven is to small for that, i used my shallow and hollow baking rack with a tray underneath.  Preheat the oven to 170ºC/325ºF. Place the duck in a roasting tray and put it in the oven for about 2 minutes. You should discard the excess water and oil dripping from the duck every 10 minutesor your duck is steamed instead of roasted. This will make the skin go wonderfully crispy. Generally, after a 40 minutes it will be perfect,the leg meat will pull off the bone and the skin will be wonderfully crisp. You don’t always need to, but I sometimes turn the heat up to 200ºC/400ºF/for 5 or more minutes until it’s really crispy and cracking.

Shining Roasted Peking Duck, The Oli Gland is Totally Removed from the Duck’s Tail

Serving  your homemade roasted peking duck is quite optional; you can eat it either with steaming hot rice, steamed buns or mandarin pancake.To made youer live easier, you can buying a couple of packs of pre-made chienese pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. But eversince i’m too lazy to work out my butt to the supermarket, i like to made the chinese pancake from scratch. The basic recipe is quite simple, just like my Homemade Tortilla Recipe, but you just recplace the water with boiling water.

Roasted Peking Duck, Chinese or Mandarin Pancake with Condiments and Vegetables

Once the duck has cooled a little bit, use two forks to cut out the meat off the carcass and place it in a plate. You can served it with plenty of greens and condiment sauce. i prefer using sweet bean paste sauce a.k.a hoisin sauce and spicy chilli sauce. I also add plenty of veggies within the roasted peking duck and pancake roll; thinly sliced scallion and cucumber, thinly shaved carrot, baby romain lettuce hearth and some pea sprout.

Nic Stuffing for Chinese Peking Duck Pancake Roll

 I would love to tell you the way how i roll out my chinese pancake with my thinly sliced roasted peking duck. Starting by spreading the hoisin sauce and some spicy chilli sauce in the middle of the pancake and followed by placing the vegetables and the sliced roasted peking duck. After that i fold the base of the pancake and then fold out with slightly rolleing movement the pancake horizontally and let the other side of the pancake exposing the goodness inside.

Step by step instruction how to wrap the roasted peking duck with chinese pancake

Enjoy Your Roasted Peking Duck Wrapped in Chinese Pancake!

Another Shoots of Roasted Peking Duck Wrapped in Chinese Pancakes!

 Homemade Peking Duck Recipe with Step by Step Instructions:

Ingredients:

• One 2- 2.5 kg Peking Duck
• Salt for rubbing

Peking Duck Stuffing Recipe:

• few slice ginger
• 1 bunch of roughly chopped scallions

Peking Duck Glazing Recipe:

• 4 cups Water
• 1 tablespoon Salt
• 1 cup Chinese Cooking Wine/dry sherry
• 1/2 cups Rice Vinegar
• 1/4 cups Red Yeast Rice powder or Angkak (replace with 1 tbsp red food coloring plus dissolved 2 tablespoons cornstarch)
• 1/2 cup Maltose or Honey
• 2 tbsp Chinese Five Spice Powder
• Few slices of Ginger
• 1 roghly chopped Scallion

How To Make Homemade Roasted Crispy Peking Duck:

1. Making The Peking Duck Glaze:

•  Place the water into a large wok pan, add the chinese five spice powder, ginger and scallion, bring it  to boil and let it boil gently for about 10 minutes
• Strain the mixture through a fine sieve and discard the solid ingredients, put the liquid back into the large wok
• Dissolved the rest of the peking duck glazing ingredients and keep stirring and bring it to boil, turn off the heat and set aside

2. Preparing the Peking Duck

• Clean duck inside out and wipe dry
• Discard the oil gland from the tail and cut the wing’s tips and the duck feet
• Rub  the duck all over  with salt
  
• Pump the skin to seperate it from the meat with bicycle or balloon pump from the neck skin
• Put the stuffing ingredients inside the ducks cavity and seal it good with  bamboo skewer
• Bring the glazing ingredients to boil
• Hung the duck and then pour the glazing mixture all over the duck skin until it thighten out and the skin color is rurn into nice reddish brown
• Expose the glazed peking duck with blowing fan for about 30 minutes and let it stand for another 24 hours in a cold and dry place (i placed the duck in my fridge)
• When the duck duck is really dry, preheat oven to 170ºC, put the duck in a shallow and hollow baking rack and make sure the roasted duck dripping can’t touch the skin
• Let the peking duck roasted for about 10 minutes and discard or spoon out the dripping from the tray and continue to roast another 30 minutes (discard the dripping every 10 minutes)
• Increase the heat to 200ºC/400ºF and let it roasted for another 5 minutes until the skin is very-very crispy
• When your homemade peking duck is done, carved it and served it with the homemade pancake and other condiments

Homemade Chinese Pancake Recipe for Roasted Peking Duck:

Ingredients

• 450 grams plain flour
• 310 ml boiling water
• 1 teaspoon vegetable oil
• 1/4 cup sesame oilplus 1 tbsp cornstarch
  

Method

1. Stir the boiling water into the flour, add the oil and knead into a firm dough. Cover with a damp towel or cling film and set aside 30 mins. Knead dough 5 mins until smooth.
2. Divide and roll into three cylinders, cut each cylinder into 8-10. Roll each piece of dough into a ball and press into a flat disc with the palm of your hand.
3. Dip one side of the dough  disc with sesame oil then place another dough disc on top of it. Using a rolling pin, flatten each pair of discs into a 6 inch pancake. Heat an ungreased frying pan over high heat, then reduce the heat to low and place the pairs of pancakes, on at a time, into the pan.
4. Turn over when brown spots start to appear on the underside. When the second side is cooked, lift the pancakes out and carefully peel them apart.
5. Fold each pancake in half with the cooked side facing inwards, and set aside under a damp cloth. For 10 mins before serving, steam the pancakes in a steamer over simmering water.

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Broccoli Crust Pizza Recipe, Supper Easy and Healty Gluten Free Pizza

Broccoli Crust Pizza Recipe

Broccoli Pizza Crust recipe  is sounds a great solution for childrent picky diet problem. If you got tired to reinforced your children to consume broccoli, instead eating the broccoly stem, they ain’t eaten all but onlt the florset. My sister is facing the same issue with my niece, that’s why she asked me to make a recipe with broccoli florset and also the stem. One thing you should know about broccoli is it contains tons of flour and calcium that needed to strenghten your  teeth and decrease the insidence of caries. You can prepare this super easy broccoli pizza crust with your children since it’s very fun and gonna be a better stimulation for them to eat healty food and avoid junk food. Kids always love to prepare their own lunch for sure, even sometimes it’s gonna be messy, i guess it’s one of the best quality time to share with them.

The secret of making a delicious broccoli crust or broccoli base pizza is to use the soft part of the broccoli stem, That’s why you should peel off the hard and woody stem before chopped it. To Prevent the broccoli crust sticky to the pan, you can use baking (parchment) paper. Make sure the broccoli crust pizza base must be dried and throughly cooked before you put the toppping or it’s gonna be mushy pizza. My niese is such clever little girl,mostly it’s too damn clever for 4 years girl, she did’t like the texture of my first trial since i processed the broccoli too fine and the egg amount is overpowering the pizza base and she said “it was telur dadar or omelette”. For the best result, i sugest to process the broccoli until it’s got a rice-like cosistency, finer “grain” make you lost the broccoli texture while coarser “grain” will make the broccoli crust base is fragile and easily broken

Broccoli Crust Pizza Recipe

For the broccoli crust  pizza topping you can use any of your favourite topping. I use my homemade duck prosciutto, bavarian sausage, kalamata (black) olives, sweet corn, onion,and  bell pepper. I also add spicy tomato sauce and mozzarella cheese to fixingas a ‘glue’ for the topping. For serving the broccoli crust pizza i made some amaranth and sumac salad with a little drizze of truffle oil.

Broccoli Crust Pizza Recipe:

Broccoli Crust (Base) Ingredients:

• 1 head broccoli including stalk
• 1/2 cup  grated cheddar cheese
• 1 large egg
• salt and pepper to taste

Pizza Topping:

• 30 gr homemade duck prosciutto
• 1/2  onion, thinly slice
• 1/2 cup sweet corn kernel
• 1/2 bell pepepr, jullienned
• 1 bavarian sausage (bratwurst), thinly slice
• Kalamata olives, thinly slice
• Salt and pepper to taste
• 1/2 cup spicy tomato sauce
• 1 cup mozzarella cheese

Instruction:

• Preheat oven to 200°C, apply some oive oil to your baking pan and baking pepper, set aside
  
• Clean and separate the florets from the stalk. Bring 1/2 cup water to a boil and throw in broccoli stalks, after 3 minutes add the florets, cook until slightly tender, drain
• Place broccoli in food processor, process until it’s gor a rice-like ‘grain’.
• Put the processed broccoli in a bowl,  mix it with the egg, cheese and salt and pepper. 

Broccoli Crust Pizza Base

• Scatter it in the baking pepper and oven it until it throughly cook for about 10 minutes (or you can cook the broccoli pizza crust it in a frypan)
• Place cooked bratkes on paper towels to drain oil.  You may freeze them at this point for future use or continue with recipe after baking bratkes to warm them.
• Turn oven to Broil. Apply the spicy tomato sauce overbroccoli crust, put all the  toping ingredients (remember to add the mozarela cheese for the last)

Broccoli Crust Pizza Recipe

• Put it the oven and broil for 2-3 minutes until cheese has melted and browned.

Broccoli Crust Pizza Recipe

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Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Sea cucumbers are  considered as delicacy and used for human consumption from ancient times. The harvested product is variously referred to as Teripang in Indonesia, Gamat in Malaysia and Haisom, Hoisom (Haysem) in Mandarine. Hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community.  Dont get hesitate to purchase the dried sea cucumber in chinese store because this ugly looking creatures is can shocked you for it’s price. Mine was about 200 USD for a kilos of gamma (prickly sea cucumber).

Dried  sea cucumber must be prepared  or soaked several days prior to cooking, thats why i suggest you soaked the sea cuucmber in a large batch and save it in the freezer.In my previously post about How to Preparing and Soaking Dried Sea Cucumber, you should follow the instruction carefully because actually you won’t to ruined this pricey chinese ingredient.

Recipe Braised Sea Cucumber with Abalone, Duck Feet and Mushrooms in Superior Stock

Despite the pricey price tag, sea cucumber or haisom is actually taste bland and had a chewy and jelly like texture. Ths is pricey due to health benefits and i guess you’ll gonna dissapointed if you espected such a gourmet ingredients.Even sea cucumber is sctually taste bland, but it can well absorb the  flavour and seasoning surround it. That’s why sea cucumber is usually cooked in superior stock/broth.

Resep Angsio Haisom dengan Abalone dan Jamur Hioko

They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haisom (Haysem) hai means sea and som means ginseng. Haisom or sea cucumber is considered as a nutritious food from the the sea in Chinese descent community. Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have  essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to elderly people.

Since my sister just give birth of my lovely nephew, Calvin Matthew Sihombing, i’ve made a collagenous and replenish food for newly giving birth mother fot this following weeks. My little hero was born with 50 cm lenght and weighted 3,6 kilos with literary half weight on his chubby cheek :). Here several recipe for early giving birth mother that i’ve been posted before:

1. Hongkong Style Steamed Fish with Egg White and Ginkgo Biloba Nuts, Jeonbokjuk: Korean ABALONE Porridge ala Dentist Chef,
2. Steamed Marble Goby Fish with Preserved Fermented Soybean (Tauco/Miso) Paste
3. Steamed Chicken with Fermented Black Bean & Mushroom
4. Resep Steamed Marble Goby with Ginger & Garlic Paste (Ikan Malas Betutu Tim/Steam Bawang Putih) ala Dentist Chef
5. Stewed Fish Maw With Oyster Sauce and Enoki & Wood Ear Mushrooms
6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

INGREDIENT:

Braised Abalone Recipe :

• 2  @ 300 gr Rehydrated/Prepared Dried Sea Cucumber
• 6 pairs of duck/ goose feet/web, blanched, peeled
• 5 medium Rehydrated/ Prepared Dried Abalone
• 6 cloves garlic, bruished
• 1/2 pack enoki mushrooms
• 3 dried hioko/ chinese mushroom, soaked, quartered lengthwisely
• 1 dried woodear mushroom, soaked, cut 1 inch lengthwisely
• 1 1/2 tbsp premium oyster sauce
• 1 tsp corn starch, dissolved with 1 tbsp water
• 1/2 tsp sesame oil
• 1 tbsp ang ciu/rice cooking wine
• 2 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

• Heat up the 1 tbsp oil in a heavy bottom sauce pan, let it browned a little bit
• Put the prepared sea cucumber, prepared abalone, duck/goose feet, and mushrooms, saute about 2 minutes
• Pour the superior stock, bring it to boil
• Simmer with your lowest flame for about 2-3 hours until the stock is reduced
• Nearly done, add the  enoki mushrooms
• Thicken the gravy with dissolve corn starch and add  the sesame oil for last touch
• Voila your braised sea cucumber is ready to serve in your special celebration

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Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

Sumac, sumak or sumach  is  flowering plants in the genus Rhus  from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for  hummus and added to rice or kebab.

Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend  did’t known about it, even few of  arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam  had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy  sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing  after i did the photo session, but i still drizzled  it with black truffle oil.

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!

Ingredients:

Pasta, Spinach and Duck Prosciutto Recipe:

• 1 cup cooked pasta(fusili)
• 1 cup red spinach/amaranth leaves
• homemade duck prosciutto
• tomato, thinly sliced
• bell pepper, thinly sliced
• crispy enoki mushrooms tempura
• carrot
• raw peruvian sweet potato
• black olives (kalamata)
• garlic peanut
• shaved cheese
• lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

• 1/2 tsp sumac
• black truffle olive oli
• 1/2 tsp lemon juice
• a pinch od salt and pepper to taste

Instruction:

How to Make Spinach and Pasta Salad with Sumac Dressing:

• Mix all sumac salad dressing ingredient, set aside
• Toss all ingregient and adjust the taste

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Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto ala Dentist Chef

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato pesto is one of the most populr pesto sauce. Sun dried tomato pesto commonly contain dehydrated sun dried tomato, pine nuts, cheese and garlic. Well pesto is basically using greens or veggies that blended with nuts and cheese. The greens or veggies that possibly for pesto is basil, parsley, broccoli, spinach, tomato, beet root, etc, and it blended with many kind of nuts and cheese, you name it for your licking preference. I’ve ever made a pesto with Lemon Basil, Peanuts and Parmaggiano-Reggiano Cheese Pesto before, today i’m making a sun dried tomato pessto with some roasted bell pepper. For the protein, i use my Homemade Duck Prosciutto

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato and roasted bel pepper pesto had a tangy and smoky flavour with a polite hint of hotness. Some people like to charred the roasted pepper and peel the skin, but i didn’t. The bell pepper skin is valuable for lots of dietary fibres and vitamins.You won’t even know it since it proccessed into fine paste along with the sun dried tomato pesto ingredient. Some of you would questioning where is the duck prosciutto. Well i browned it firs since my grandmas won’t eat any uncooked food, even it cured meat. The duck prosciutto is got strighten when it heated and don’t worry it won’t change the taste.

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto Recipe”

Ingredient:

• 125 gr pasta, cook with package instruction
• 50 gr HOMEMADE DUCK PROSCIUTTO
• 2 cloves garlic, finely chopped
• 2 tbsp olive oil
• spinach salad

Sun dried tomato for making pesto

Roasted pepper for making pesto sauce

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

• 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained, reserve the liqid
• 1 large size red bell pepper, seeded, quartered
• 3 tbsp roasted cashew
• 3 cloves garlic
• 2 tbsp  grated parmesan cheese
• a pinch of oregano
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil

Instruction:

How to Make Sun Dried Tomato and Roasted Pepper Sauce:

• Put the sun dried tomato, roasted bell pepper, cashew, garlic and cheese in food processor and process until form a smooth paste
• Heat up the olive oil in a sauce pan, saute the paste until fragrance
• Add the liquid from soaking sun dried tomato, season with salt, pepper and oregano, bring to boil
• Simmer and reduce the sauce until thicken

How to Make Sun Dried Tomato & Duck Prosciutto Spaghetti :

• Heat up the olive oil, saute the duck prosciutto until slightly browned

Sauteed duck prosciutto

• Add the garlic and saute until slightly browned
• Put the sun dried tomato and roasted pepper paste into the pan and toss it well(add the soaking liquid if needed)
• Serve with the spinach salad

Sun dried tomato pasta is ready to eat !

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Duck Confit with Crispy Skin and Reduced Wine Sauce

Duck Confit with Reduced Red Wine Sauce

French Style Duck Confit de Canard with Reduced Red Wine Recipe. Confit (French) pronounced as  “con-fee” is slow cooking method in French culinary.  Confit contains various kinds of food that submerged in oil and then heated  for a long period. Confit is one of the oldest ancient meat preserving method. The confit then  sealed and stored in a cool place last and last for several months. Duck Confit (confit de canard) and goose confit  (confit d’oie) are usually used the leg part of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide. Duck confit usually served with roasted potato that drizzelled with rendered duck fat prior too roasting.

Crispy duck confit !

Making french style duck confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. Since you’ve just need the leg par of the bird, you can make use the breast for Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing  or cured is into Homemade Duck Prosciutto (Dry-Cured Duck Breast)

French Style Duck Confit Recipe:

Ingredient :

French Duck Confit Recipe:

• 4 duck legs
• 4-6 cups duck fat ( I use coconut oil)
• 1/4 cup  salt
• 4 bay leaves broken
• 2 tsp dried thyme leaves
• 1 tsp dried rosemarry eaves
• 1 tsp freshly ground pepper
• 1/4  tsp freshly grated nutmeg
• 1o garlic cloves, roughy chopped

Reduced Wine Sauce Recipe:

• 1/2 tsp olive oil
• 3 cloves shallots, finely chopped
• 1/2 cup red wine
• 1/2 cup chicken stock
• 1 tsp butter
• , salt to taste

INSTRUCTION:

How to make duck confit :

• Pat dry the duck leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours
• Discard any liquid that derived from the duck meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
• Rub the duck with another 1 tsp ground black pepper and 2 tbsp chopped garlic
• Put the duck  on the heavy bottom crock pot and pour the coconut oil until the duck leg is totally submerge about 1 inch.
• Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
• Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
• Just before serving, fry or simply roasted the duck confit until crisp up.
• Serve with reduced wine sauce

How to make reduced wine sauce:

• Heat up oil in the sauce wine, saute the shallot until translucent (not browned)
• Pour the red wine and the stock and reduce until quartered
• Add the butter
• Strain the wine sauce  through fine metal sieve
• Heat up again in the sauce pan and keep warm until served

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