| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Curry | Duck | 45 Min |
1 place |
ingredient
- 1000 grams Aero duck leg with hip 4 pieces
- 1000 ml olive oil
- 100 grams of lemongrass, 5 stalks
- 15 grams of salt
- 30 grams Aero Red Curry Paste
- 15 grams fish sauce
- 15 grams of palm sugar
- 1 gram of kaffir lime leaves
- 5 grams basil
- 50 grams pineapple
- 30 grams blueberries
- 50 grams of green grapes
- 5 grams basil
- 2 grams of salt
- 3 grams of sugar
- 10 grams chopped red chili
- 15 grams of peeled and chopped shallots
- 30 grams olive oil
- 10 ml lemon juice
- 60 grams of fruit salsa
- 60 grams of red curry sauce
- 1 piece confit duck leg
- Decorate , decorative flowers
Preparation
- Rub salt all over the duck pieces and refrigerate for 2 hours.
- Heat olive oil, add lemongrass and turn off the heat to release the lemongrass essential oils.
- Then put the duck in a pot and pour in the oil. Turn on low heat, temperature not exceeding 70 degrees, simmer for 3-4 hours or until the duck meat is tender.
- Let the duck cool down.
- Then deep-fry in oil only on the skin side until crispy.
- Put coconut milk in a pan and stir-fry with curry paste until cooked.
- Season with fish sauce, palm sugar and stir together.
- Add the kaffir lime leaves and basil, stir-fry for a bit longer and turn off the heat.
- Mix olive oil with salt, sugar, and lemon juice. Mix well.
- Then add pineapple, blueberries, grapes, shallots, chili and basil.
- Mix the ingredients together.
- Served with duck confit and fruit salsa.
- Decorate with beautiful flowers.
