Crisp confit duck with green papaya, mango, ginger, lychee salad and tamarind caramel

Serves 4

INGREDIENTS

4 large duck legs

500g rock salt

500g duck fat

1 tablespoon Chinese 5 spice

5 cloves garlic

2 x star anise

1 cinnamon stick

Fried shallots

Roasted sesame seeds

Orange peel

For the salad

2 heads baby gem lettuce

50g pickled ginger

1 large mango, skinned and sliced

12 lychees

Half a green papaya, shredded

1 handful each Vietnamese mint, coriander and Thai basil

For the tamarind caramel

200g palm sugar

200g tamarind pulp

1 cup water

1 red onion, sliced

1 red capsicum, sliced

10g ground cumin

1 knob ginger, sliced

8 lime leaves

1 red chilli

For the duck legs

Cover the duck legs in rock salt and put in the fridges for 3 hours.

Wash the salt off, rub with Chinese five spice and cover in duck fat.

Add the orange peel, star anise, garlic and cinnamon

Cover and cook at 90°C for 12 hours.

Leave to chill in the fat until ready
to use.

 

For the tamarind caramel

Sauté off capsicum, red onion, ginger and chilli till softened.

Add cumin, palm sugar, lime leaves, water and tamarind.

Cook out until thickened to jam consistency.

Blend together and pass through
a sieve.

 

Nam jim

½ cup fish sauce

½ cup lime juice

2 red chillies, chopped

4 lime leaves

50g palm sugar

10 coriander stalks, chopped

Bring together in a mortar and pestle.

 

To finish the dish

Crisp up the duck legs by shallow frying in duck fat.

Toss the salad with the nam jim and arrange on the plate.

Drizzle with the tamarind caramel.

Top with fried shallots and roasted sesame seeds.