Teochew Braised Duck Confit

Chinese New Year
Fusion
Mains
Oven
Poultry

Easy Level:

Servings:

6 pax

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!

 

Ingredients

Adjust Servings
US / Metric
0.00
Duck legs
0.00
Duck legs
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
Rice wine
0.00
Rice wine
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper

500

0.00
Duck fat
0.00
Duck fat
0.00
Shallots
0.00
Shallots
0.00
g
g
sliced Ginger
0.00
g
g
sliced Ginger
0.00
g
g
sliced Galangal
0.00
g
g
sliced Galangal
0.00
Cinnamon Sticks
0.00
Cinnamon Sticks
0.00
Star Anise
0.00
Star Anise
0.00
Cloves
0.00
Cloves
0.00
tsp
tsp
Black peppercorns
0.00
tsp
tsp
Black peppercorns
0.00
tsp
tsp
Coriander
0.00
tsp
tsp
Coriander
0.00
pieces
pieces
Chuan xiong (ligusticum)
0.00
pieces
pieces
Chuan xiong (ligusticum)
0.00
Mandarin peels
0.00
Mandarin peels

Sauce

0.00
tbsp
tbsp
flavoured Duck fat
0.00
tbsp
tbsp
flavoured Duck fat
0.00
tbsp
tbsp
Flour
0.00
tbsp
tbsp
Flour
0.00
tbsp
tbsp
Rice Wine
0.00
tbsp
tbsp
Rice Wine
0.00
ml
ml
Chicken stock
0.00
ml
ml
Chicken stock
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Brown Sugar
0.00
tbsp
tbsp
Brown Sugar

Steps

1

In a mixing bowl, mix dark soy sauce, light soy sauce, rice wine, white pepper and mix well. Pour over duck legs and rub to marinate. Cover and refrigerate overnight.
In a mixing bowl, mix dark soy sauce, light soy sauce, rice wine, white pepper and mix well. Pour over duck legs and rub to marinate. Cover and refrigerate overnight.
Mark as completed

2

Wash and pat dry duck legs the next day, lay them on a small tray. Add in all ingredients under confit. And cover with aluminum foil.
Wash and pat dry duck legs the next day, lay them on a small tray. Add in all ingredients under confit. And cover with aluminum foil.
Mark as completed

3

Set Mayer oven to 120°C and cook for about 3 hours.
Set Mayer oven to 120°C and cook for about 3 hours.
Mark as completed

4

Remove and set aside to cook.
Remove and set aside to cook.
Mark as completed

5

Scoop out 2 tbsps of duck fat and transfer to a deep pan. Add in 2 tbsp of flour over low heat and whisk constantly. Until a brown roux forms, add in rice wine, chicken stock, water and mix well. Add in dark soy sauce, light soy sauce and brown sugar. Mix well until sauce is thick and smooth.
Scoop out 2 tbsps of duck fat and transfer to a deep pan. Add in 2 tbsp of flour over low heat and whisk constantly. Until a brown roux forms, add in rice wine, chicken stock, water and mix well. Add in dark soy sauce, light soy sauce and brown sugar. Mix well until sauce is thick and smooth.
Mark as completed

6

Lay duck legs on a tray and cook in Mayer’s oven at 220°C for about 15 minutes until skin is nicely browned and crispy.
Lay duck legs on a tray and cook in Mayer’s oven at 220°C for about 15 minutes until skin is nicely browned and crispy.
Mark as completed

7

Serve with rice, cucumber and gravy over.
Serve with rice, cucumber and gravy over.
Mark as completed

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