Vietnamese Confit Duck on Betal Leaf

Vietnamese Confit Duck on Betal Leaf

11 July 2011 . Posted by Sarah in What we ate

The next in my series of recipes for DUO Magazine is a delicious way to start your meal! It serves 6. Enjoy!

For the confit

  • 2 duck marylands
  • 6 sichuan pepper corns
  • 2 tablespoons of sea salt
  • 350 grams duck fat

Confit spices

  • 6 sichuan pepper corns
  • 1 knob of ginger
  • 1 strip orange peel
  • 3 star anise
  • 2 all spice berries
  • 3 garlic cloves
  • 4 shallots

Dressing

  • Juice of 2 lemons
  • 1 tablespoon ground white
  • pepper
  • 10 mls fish sauce
  • 1 table spoon sugar

To serve

  • 18 betal leaves
  • Lime cheeks
  • 12 shallots, cooked in
  • peanut oil until crispy
  • 2 shredded red chilli
  • 1/2 cup coriander mint
  • 1/2 cup asian basil

Grind sea salt and sichuan pepper in a mortar and pestle. Season duck generously and place in refrigerator overnight.

Place duck in a small roasting pan and cover with melted duck fat (you can top up with a little water if needs be). Add the confit spices, and put in an oven at 120 C. When fat is gently bubbling turn down to 100C and cook slowly for an hour and a half or until the duck is very
tender and nearly falling off the bones.

Blend the dressing ingredients together to taste, ensuring the sugar dissolves.

When the duck is cooked, allow to cool enough to handle, remove skin and pull away the flesh. Shred the flesh with a fork, then dress while still warm.

Serve on top of betel leaf garnished with herbs, chilli and crisp shallots. Add a squeeze of lime if desired.