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Hed Chef
Confit fit for love
By Hedy Khoo
February 14, 2011
[email protected]
DIAMONDS are a great aphrodisiac for women, but up the ante with this dish of duck.
Fat from a confit of duck can go a long way in lubricating the wheels of love.
Preparing a duck confit from scratch is like pursuing a woman - a real test of patience.
But courtship is a process so time-consuming, you may not have the luxury of time in the kitchen.
A woman may be willing to wait for diamonds, but don't let her wait too long for a plate of duck.
Get on the fast track of love with some help from store-bought duck confit in a jar. Sear and pop that in the oven while you conjure up a citrusy sauce of love.
That's all the tang you need for this romantic evening.
And don't worry about culinary artistry.
Even if the duck fails to melt in her mouth, diamonds will definitely help to seal the deal.
--------------------------------------------------------------------------------
Location: kitchen culture at Leng Kee Road Make-up and hair: Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678) TNP PICTURES: HEDY KHOO, KUA CHEE SIONG
CRISPY DUCK WITH ORANGE SAUCE
INGREDIENTS (SERVES TWO)
2 fat-preserved duck legs (duck confit)
2 tbsp duck fat
120g rocket leaves
10 mini Portobello mushrooms, sliced
2 shallots, sliced
Pinch of truffle salt
SAUCE
Juice and peel of one navel orange
80ml balsamic vinegar
2 tbsp sugar
240ml vegetable or chicken stock
2 cloves
3 whole peppercorns
METHOD
In a saucepan, heat the balsamic vinegar and sugar over low heat. Once the mixture bubbles gently, add the stock, cloves, peppercorns, orange juice and orange peel.
Continue boiling over medium heat to allow the sauce to reduce and thicken. Strain and set aside.
Pre-heat oven to 200 deg C.
Meanwhile, scrape excess fat off the duck legs.
Take an oven-proof skillet and place 1 tbsp of duck fat in it. Place the duck legs skin side down to sear and pop in the oven for 20 minutes.
Divide and place the rocket leaves on two plates. Once duck legs are cooked and crispy, plate them.
Bring skillet with remaining duck fat back on the stove and heat. Fry the shallots in the remaining duck fat and throw in the mushrooms. Fry for 2 minutes and place cooked mushrooms on top of the rocket leaves.
Pour the orange sauce into the skillet and stir briskly. Drizzle this sauce over the duck and season the mushrooms with a touch of truffle salt.
Hed Chef
Confit fit for love
By Hedy Khoo
February 14, 2011
[email protected]
DIAMONDS are a great aphrodisiac for women, but up the ante with this dish of duck.
Fat from a confit of duck can go a long way in lubricating the wheels of love.
Preparing a duck confit from scratch is like pursuing a woman - a real test of patience.
But courtship is a process so time-consuming, you may not have the luxury of time in the kitchen.
A woman may be willing to wait for diamonds, but don't let her wait too long for a plate of duck.
Get on the fast track of love with some help from store-bought duck confit in a jar. Sear and pop that in the oven while you conjure up a citrusy sauce of love.
That's all the tang you need for this romantic evening.
And don't worry about culinary artistry.
Even if the duck fails to melt in her mouth, diamonds will definitely help to seal the deal.
--------------------------------------------------------------------------------
Location: kitchen culture at Leng Kee Road Make-up and hair: Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678) TNP PICTURES: HEDY KHOO, KUA CHEE SIONG
CRISPY DUCK WITH ORANGE SAUCE
INGREDIENTS (SERVES TWO)
2 fat-preserved duck legs (duck confit)
2 tbsp duck fat
120g rocket leaves
10 mini Portobello mushrooms, sliced
2 shallots, sliced
Pinch of truffle salt
SAUCE
Juice and peel of one navel orange
80ml balsamic vinegar
2 tbsp sugar
240ml vegetable or chicken stock
2 cloves
3 whole peppercorns
METHOD
In a saucepan, heat the balsamic vinegar and sugar over low heat. Once the mixture bubbles gently, add the stock, cloves, peppercorns, orange juice and orange peel.
Continue boiling over medium heat to allow the sauce to reduce and thicken. Strain and set aside.
Pre-heat oven to 200 deg C.
Meanwhile, scrape excess fat off the duck legs.
Take an oven-proof skillet and place 1 tbsp of duck fat in it. Place the duck legs skin side down to sear and pop in the oven for 20 minutes.
Divide and place the rocket leaves on two plates. Once duck legs are cooked and crispy, plate them.
Bring skillet with remaining duck fat back on the stove and heat. Fry the shallots in the remaining duck fat and throw in the mushrooms. Fry for 2 minutes and place cooked mushrooms on top of the rocket leaves.
Pour the orange sauce into the skillet and stir briskly. Drizzle this sauce over the duck and season the mushrooms with a touch of truffle salt.
