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Ingredients

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Duck Confit

Roast Eggplant Dip

Tangy Mango Celeriac Salad

  • Mango, julienne 350 g
  • Celeriac, julienne 250 g
  • Red onion, sliced 100 g
  • Poppy seeds 30 g
  • Chilli flakes 2 g
  • Sumac 20 g
  • Orange Juice 50 ml
  • Canola oil 50 ml
  • White Wine Vinegar 30 ml

Crunchy Duck Skin

Eggplant Crunch

  • Eggplant Skin, julienne

Bao Buns

  • Flour 40 g
  • Cold water 200 ml
  • Flour 420 g
  • Castor sugar 90 g
  • Milk powder 40 g
  • Dry Active Yeast 3 g
  • Baking soda 5 g
  • Salt
  • Milk 80 ml
  • Water 80 ml
  • Oil 10 ml
  • Poppy seeds 15 g

Duck à l’orange goes street. Sous-vide duck legs, caramelised in orange-honey glaze, are stacked into a fluffy bao with roast eggplant dip, mango-celeriac slaw, and crunchy duck skin. Poppy seed bao adds the final flourish to this refined yet accessible handheld hero

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Preparation

  1. Duck Confit

    1. Take the skin off the duck legs and keep it separate for the crispy duck skin. 
    2. Mix the duck legs with the coarse sea salt and the crushed peppercorns. 
    3. Cover and leave to brine in the fridge overnight. 
    4. Rinse well after brining duck legs. In a bowl mix together the water, Knorr Professional Demi-Glace powder, ginger with skin on, sliced garlic, liquid honey, orange juice and duck legs. Transfer to a sous vide bag. 
    5. Cook sous vide for 4 hours at 85 °C. 
    6. After cooking, reduce the cooking liquid to a syrup consistency. 
    7. Cut the duck confit to the desired size and grill on a grill. 
    8. Brush with the left over syrup to caramelise the meat.
  2. Roast Eggplant Dip

    1. Peel the eggplant and keep the skins separate for the crispy eggplant skin. 
    2. Cut the eggplant lengthwise. Score the meat side of the eggplant and sprinkle with some oil. 
    3. Roast in the oven at 200 °C for about 45 mins. 
    4. Mix the eggplant with the rest of the ingredients, tahini, Hellmann's Original Mayonnaise, and season to taste with pepper and salt.
  3. Tangy Mango Celeriac Salad

    1. Mix all ingredients, mango, julienne celeriac, sliced red onion, poppy seeds, chili flakes, sumac, orange juice, canola oil and white wine vinegar to make the salad.
  4. Crunchy Duck Skin

    1. Mix all ingredients together, Knorr Professional Chicken Stock Granules, water, Chinese Five Spice powder, tapioca flour, in a thermo mix blender for 10 mins at 80 °C.
    2. Spread evenly on an oven tray with parchment paper.
    3. Cook at 150 °C until coloured and dry at 120 °C in the oven until crunchy
  5. Eggplant Crunch

    1. Julienne the eggplant skin.
    2. Deep fry in oil at 180 °C until crunchy.
  6. Bao Buns

    1. Steam the bao buns. 
    2. Add the grilled duck meat, some extra sauce (syrup) and some dots of the roast eggplant dip. 
    3. Top with the tangy mango celeriac salad. 
    4. Add the crispy duck skin and the crispy eggplant. 
    5. Finish with some scallion julienne and orange zest.
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