KAO SOI
Steps:
- For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.
- Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.
- For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.
- Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.
- To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.
DUCK CONFIT
Steps:
- Preheat the oven to 300 degrees F.
- Rub salt, pepper and the minced garlic all over the duck and under the skin. Place the duck, breast down, in a deep braising pan and add duck fat to fully submerge; the amount of fat will vary depending on pan size.
- Place the braising pan in the oven and cook for no less than 5 hours (see Cook's Note).
- Remove the duck from the fat and gently pull the meat off of the bones.
DUCK CONFIT
Provided by Emeril Lagasse
Categories main-dish
Time P1DT2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- Preheat the oven to 200 degrees F.
- Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.
CONFIT OF DUCK
A classic, hugely popular recipe from France - one you can make time and time again and it just gets better
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 6
Steps:
- The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
- Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
- The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
- To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.
Nutrition Facts : Calories 636 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Protein 30 grams protein, Sodium 2.83 milligram of sodium
More about "duck confit khao soi recipes"
DUCK CONFIT WITH CURRY DEMI-GLACE AND KHAO SOI - RECIPE
Web 2020-10-22 Working in 2 batches, fry the thin noodles until golden brown and crisp for about 1 minute. Transfer to a paper towel-lined plate and …
From unileverfoodsolutions.com.my
Servings 2Category Western
From unileverfoodsolutions.com.my
Servings 2Category Western
See details
DUCK CONFIT SOPE RECIPE | COOKING CHANNEL
Web For the duck confit: Heavily salt the duck legs on all sides, then grind black pepper over the duck, about four turns per side. Arrange the duck legs in a single layer in a baking dish. Slide 5 thyme sprigs under each leg and …
From cookingchanneltv.com
From cookingchanneltv.com
See details
CLASSIC DUCK CONFIT RECIPE: HOW TO MAKE DUCK CONFIT
Web 2022-12-23 Transfer the duck legs to a ceramic or glass dish with a lid. Using a fine-mesh strainer, strain the duck fat into a large measuring cup. Pour the fat over the duck legs so that the legs are completely …
From masterclass.com
From masterclass.com
See details
EASY DUCK CONFIT RECIPE - SIMPLY RECIPES
Web 2022-08-26 Slowly heat the duck in the oven: Put the casserole in the oven and heat it to 300°F (150°C); if you have a digital oven, you could even go down to 285°F (140°C). Do not preheat the oven. You want to cook …
From simplyrecipes.com
From simplyrecipes.com
See details
DUCK CONFIT (FRENCH SLOW-COOKED DUCK) | RECIPETIN EATS
Web 2021-06-09 Heat fat in pan: Place pan on the stove over medium-high heat. Heat fat until bubbling energetically all across the surface (ie not just around the edges). Cover with paper: Turn off stove. Cover surface with …
From recipetineats.com
From recipetineats.com
See details
DUCK CONFIT WITH CURRY DEMI-GLACE AND KHAO SOI
Web Khao Soi soup: In a large pot, sauté the curry paste until fragrant. Stir constantly for 5 minutes. Stir constantly for 5 minutes. Add coconut milk, and stir until thickened, then water and Knorr Chicken Powder.
From unileverfoodsolutions.co.id
From unileverfoodsolutions.co.id
See details
DUCK CONFIT KHAO SOI RECIPE | COOKING CHANNEL
Web 2014-12-23 For the duck confit: Combine the salt, sugar, fennel pollen and fennel seeds in a large mixing bowl. Sprinkle each duck leg with the rub and place in a nonreactive …
From cookingchanneltv.com
Servings 6Total Time 60 hrsCategory Main-Dish
From cookingchanneltv.com
Servings 6Total Time 60 hrsCategory Main-Dish
See details
DUCK CONFIT RELLENOS RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web Preheat fryer or vegetable oil to 350 degrees. In a mixing bowl, combine the duck confit, green onions, garlic, cream cheese, grated cheese and bread crumbs. Season with …
From cookingchanneltv.com
From cookingchanneltv.com
See details
DUCK CONFIT RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook …
From cookingchanneltv.com
From cookingchanneltv.com
See details
DUCK KHAO SOI (THAI RED DUCK CURRY) - SHEMINS
Web Method. Heat 1 tbsp oil in a pan and fry the duck (or chicken if using) until brown for about 2 minutes (don’t cook for longer than this as the duck will become overdone as it also …
From shemins.com
From shemins.com
See details
DUCK CONFIT : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
Web Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat. …
From cookingchanneltv.com
From cookingchanneltv.com
See details
DUCK CONFIT KHAO SOI – RECIPES NETWORK
Web 2015-10-23 Cool the bagged duck in an ice bath and refrigerate. Step 3 For the curry paste: Combine the curry paste, ginger, turmeric, curry powder, shallot and dried chiles …
From recipenet.org
From recipenet.org
See details
TOP 42 CRISPY DUCK CONFIT RECIPE RECIPES
Web › Category: Main Course Recipes › Calories: 50 per serving 1. Wash and pat the duck legs dry. 2. Using a needle, marinade injection needle, or something sharp with a fine point, …
From sahlah.hedbergandson.com
From sahlah.hedbergandson.com
See details
DUCK CONFIT WITH CURRY DEMI-GLACE AND KHAO SOI | UFS MY
Web 2019-09-27 Khao Soi is a healthy food addition to your fusi... This Western-Asian fusion dish blends together the richness of Thai curry and the elegance of French confit.
From youtube.com
From youtube.com
See details
DUCK CONFIT KHAO SOI RECIPE
Web Place the cured duck in a large sous vide bag with the duck fat. Seal at 100 percent and sous vide the legs at 180.5 degrees F. for 8 hours. Cool the bagged duck in an ice bath …
From recipenode.com
From recipenode.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love