We added a French twist to our favourite Teochew Braised Duck dish – Teochew-Style Braised Duck Confit!
These duck legs are marinated in a mixture of Chinese braising sauces and spices and then, tenderly, slow-cooked in the French method of cooking them in their own rendered fat. Literally, an East-meets-West dish!
Though this sounds daunting and frankly a lot of work, it was a hassle-free duck leg confit with Mayer Singapore’s built-in appliances! We roasted a tray of duck legs at 120°C for 3 hours using Mayer Singapore’s Built-in Combi Steam Oven (MMSO17-RG) and in the same oven, got them crisp and roasted. What was most impressive was its built-in timer that could go up to 5 hours max and 15 cooking functions to choose from — think about all the dishes you can pop in there without worry!
Coating our tender ducks in a gravy that we made with Mayer Singapore’s 2 Zones Hybrid Induction Hob with Slider (MMIHB752CS) featuring a touch sensor control panel with sliding function, we easily enjoyed our time spent creating this Asian-fusion dish.
Explore the extensive range of built-in appliances with Mayer!
