Cured and roasted in its own fat, duck confit is considered a true delicacy. It’s usually found in French cuisine, but we’ve mixed things up with Asian inspiration: black rice, lime-tossed slaw, wasabi mayo, and hoisin sauce. Mmm!
Delheim’s Asian Fusion Duck Confit
Delheim’s Asian Fusion Duck Confit
with a hoisin glaze, black rice & wasabi mayo
Hands on Time: 20 - 35 minutes
Overall Time: 50 - 55 minutes
Ingredients:
- Black Rice
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Fresh Coriander
- Lime
- Limes
- Mixed Sesame Seeds
- Ongs Hoisin Sauce
- Shredded Cabbage & Julienne Carrot
- That Mayo (Original)
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST IT LOW AND SLOW
Preheat the oven to 160°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Season well and roast in the hot oven for 40-45 minutes until cooked through.
SMOULDERING BLACK RICE
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover and set aside for serving.
PICKLE THE SLAW & SPICE THE MAYO
Place the cabbage and carrot in a bowl with the juice of 2 lime wedges and the zest to taste. Season, toss to coat, and set aside to pickle. Place the wasabi powder in a small bowl and gradually mix in droplets of water until it forms a smooth paste. Place the mayo in a separate bowl and stir in the wasabi paste to taste until well combined. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
BLACK AND WHITE SESAMES
Place the seeds in a small pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY GLAZE
When the duck has 5 minutes remaining, baste with the hoisin sauce and return to the oven. Turn the heat up to 190°C and grill until the skin is crispy. Remove from the oven on completion and allow to rest for 5 minutes before serving. Spoon the meat juices from the roasting dish into the cooked rice to your taste preference. Reserve any remaining juices for use in another meal. (We recommend using it to roast potatoes!)
TOO DIVINE FOR WORDS…
Pile up some sultry rice, side with the slaw, and drizzle over the wasabi mayo to taste. Top with the hoisin-glazed duck leg and sprinkle with the toasted sesame seeds. Finally, garnish with the chopped coriander and a lime wedge. Unbelievable, Chef!
Free-range Confit Duck Leg - 1
Black Rice - 75ml
Shredded Cabbage & Julienne Carrot - 100g
Lime - 1
Wasabi Powder - 2,5ml
That Mayo (Original) - 30ml
Mixed Sesame Seeds - 5ml
Ong's Hoisin Sauce - 15ml
Fresh Coriander - 3g
ROAST IT LOW AND SLOW
Preheat the oven to 160°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season well and roast in the hot oven for 40-45 minutes until cooked through.
SMOULDERING BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover and set aside for serving.
PICKLE THE SLAW & SPICE THE MAYO
Place the cabbage and carrot in a bowl with the juice of 4 lime wedges and the zest to taste. Season, toss to coat, and set aside to pickle. Place the wasabi powder in a small bowl and gradually mix in droplets of water until it forms a smooth paste. Place the mayo in a separate bowl and stir in the wasabi paste to taste until well combined. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
BLACK AND WHITE SESAMES
Place the seeds in a small pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY GLAZE
When the duck has 5 minutes remaining, baste with the hoisin sauce and return to the oven. Turn the heat up to 190°C and grill until the skin is crispy. Remove from the oven on completion and allow to rest for 5 minutes before serving. Spoon the meat juices from the roasting dish into the cooked rice to your taste preference. Reserve any remaining juices for use in another meal. (We recommend using it to roast potatoes!)
TOO DIVINE FOR WORDS…
Pile up some sultry rice, side with the slaw, and drizzle over the wasabi mayo to taste. Top with the hoisin-glazed duck leg and sprinkle with the toasted sesame seeds. Finally, garnish with the chopped coriander and a lime wedge. Unbelievable, Chef!
Free-range Confit Duck Legs - 2
Black Rice - 150ml
Shredded Cabbage & Julienne Carrot - 200g
Limes - 2
Wasabi Powder - 5ml
That Mayo (Original) - 60ml
Mixed Sesame Seeds - 10ml
Ong's Hoisin Sauce - 30ml
Fresh Coriander - 5g
ROAST IT LOW AND SLOW
Preheat the oven to 160°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season well and roast in the hot oven for 40-45 minutes until cooked through.
SMOULDERING BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover and set aside for serving.
PICKLE THE SLAW & SPICE THE MAYO
Place the cabbage and carrot in a bowl with the juice of 4 lime wedges and the zest to taste. Season, toss to coat, and set aside to pickle. Place the wasabi powder in a small bowl and gradually mix in droplets of water until it forms a smooth paste. Place the mayo in a separate bowl and stir in the wasabi paste to taste until well combined. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
BLACK AND WHITE SESAMES
Place the seeds in a small pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY GLAZE
When the duck has 5 minutes remaining, baste with the hoisin sauce and return to the oven. Turn the heat up to 190°C and grill until the skin is crispy. Remove from the oven on completion and allow to rest for 5 minutes before serving. Spoon the meat juices from the roasting dish into the cooked rice to your taste preference. Reserve any remaining juices for use in another meal. (We recommend using it to roast potatoes!)
TOO DIVINE FOR WORDS…
Pile up some sultry rice, side with the slaw, and drizzle over the wasabi mayo to taste. Top with the hoisin-glazed duck leg and sprinkle with the toasted sesame seeds. Finally, garnish with the chopped coriander and a lime wedge. Unbelievable, Chef!
Free-range Confit Duck Legs - 2
Black Rice - 150ml
Shredded Cabbage & Julienne Carrot - 200g
Limes - 2
Wasabi Powder - 5ml
That Mayo (Original) - 60ml
Mixed Sesame Seeds - 10ml
Ong's Hoisin Sauce - 30ml
Fresh Coriander - 5g
ROAST IT LOW AND SLOW
Preheat the oven to 160°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season well and roast in the hot oven for 40-45 minutes until cooked through.
SMOULDERING BLACK RICE
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover and set aside for serving.
PICKLE THE SLAW & SPICE THE MAYO
Place the cabbage and carrot in a bowl with the juice of 8 lime wedges and the zest to taste. Season, toss to coat, and set aside to pickle. Place the wasabi powder in a small bowl and gradually mix in droplets of water until it forms a smooth paste. Place the mayo in a separate bowl and stir in the wasabi paste to taste until well combined. Loosen with water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
BLACK AND WHITE SESAMES
Place the seeds in a small pan over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
STICKY GLAZE
When the duck has 5 minutes remaining, baste with the hoisin sauce and return to the oven. Turn the heat up to 190°C and grill until the skin is crispy. Remove from the oven on completion and allow to rest for 5 minutes before serving. Spoon the meat juices from the roasting dish into the cooked rice to your taste preference. Reserve any remaining juices for use in another meal. (We recommend using it to roast potatoes!)
TOO DIVINE FOR WORDS…
Pile up some sultry rice, side with the slaw, and drizzle over the wasabi mayo to taste. Top with the hoisin-glazed duck leg and sprinkle with the toasted sesame seeds. Finally, garnish with the chopped coriander and a lime wedge. Unbelievable, Chef!
Free-range Confit Duck Legs - 4
Black Rice - 300ml
Shredded Cabbage & Julienne Carrot - 400g
Limes - 3
Wasabi Powder - 10ml
That Mayo (Original) - 120ml
Mixed Sesame Seeds - 20ml
Ong's Hoisin Sauce - 60ml
Fresh Coriander - 10g
Woolies Products in this dish
