If you love duck but haven’t tried making it at home, this recipe by Tonka’s executive chef, Adam D’Sylva might just be proof that cooking duck can be simple and delicious.
A duck leg confit is pretty much a fool-proof way to a splendid duck.
Confit (or cooking a piece of meat in a braising liquid high in fat) is one of the surest way to end up with a succulent, falling off the bone duck regardless of your cooking prowess or prior experience with cooking duck. with an Asian-inspired twist and a winter-warming yellow curry sauce might have just become one of my favourite entertaining dishes.
A few weeks ago I flew to Melbourne to the Luv-a-Duck headquarters to learn how to make this and other duck recipes from Adam himself. He actually serves the original Yellow Duck Curry at Tonka so this is a bit of a bonus – if you are ever in town you must try his dish.
The duck legs are first marinated in a spiced soy-sauce marinade for 24 hours. This helps infuse flavour into the meat and also helps with achieving a tender result when cooking.
Then the legs are cooked in a fragrant braising liquid which is made up of coconut milk, lemongrass, kaffir lime leaves, chilli and ginger – I have also added some of the soy sauce and orange rind from the marinade here. Once skimmed, can be re-purposed as a sauce to other dishes as well – or used to serve with this dish in place of the yellow curry if it is too spicy for you (hi Mum).
The whole dish tastes amazing and I love serving it with the Rice Paper Puffs. They are a little quirky addition to the meal that everyone loves and comments on.