Balinese Duck Confit with Tamarind Glaze
This dish features tender, slow-cooked duck confit infused with aromatic Balinese spices, offering a melt-in-your-mouth experience. It's finished with a tangy and sweet tamarind glaze, creating a complex flavor profile that perfectly balances savory and acidic notes.
Prep Time
1800 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Prepare the duck: Clean and pat dry the duck. Trim off excess fat. Discard the giblets.
~10 min - 2
Make the spice paste: Roughly chop shallots, garlic, ginger, and galangal. Bruise the lemongrass stalks and kaffir lime leaves. Toast coriander seeds and white peppercorns in a dry pan until fragrant. Grind the toasted spices to a fine powder.
~15 min - 3
Combine aromatics: In a mortar and pestle or food processor, grind the chopped shallots, garlic, ginger, and galangal with the ground spices. Add turmeric powder, salt, and a bit of water to form a paste.
~10 min - 4
Marinate the duck: Rub the spice paste all over the duck, ensuring it's evenly coated. Place the duck and bruised lemongrass stalks and kaffir lime leaves in a large bowl or container. Cover and refrigerate for at least 12 hours, or preferably 24 hours, to allow the flavors to meld.
~5 min - 5
Confit the duck: Preheat duck fat in a large pot over low heat until it reaches 120°C (250°F). Carefully submerge the marinated duck in the hot duck fat. Ensure the duck is fully covered. If not, add more duck fat.
~30 min - 6
Slow cook the duck: Cover the pot and maintain the temperature between 110°C and 120°C (230°F to 250°F) for 3 to 4 hours, or until the duck is extremely tender and the meat easily pulls away from the bone. Monitor the temperature closely.
~240 min - 7
Remove and strain: Carefully remove the duck from the duck fat and set aside. Strain the duck fat through a fine-mesh sieve into a heatproof container. Reserve the fat for future use.
~10 min - 8
Prepare the glaze: In a medium saucepan, combine tamarind paste, palm sugar, and water. Cook over medium heat, stirring until the sugar dissolves and the mixture thickens into a syrupy glaze.
~10 min - 9
Sear the duck: Preheat your oven to 200°C (400°F). Place the confit duck in a baking dish. Brush generously with the tamarind glaze.
~5 min - 10
Roast the duck: Roast the duck for 15-20 minutes, or until the skin is golden brown and crispy, basting with more glaze halfway through.
~20 min - 11
Rest and serve: Let the duck rest for 5-10 minutes before carving. Serve hot, drizzled with any remaining glaze.
~10 min
Tips
- For best results, use high-quality duck fat. You can purchase rendered duck fat from specialty stores or render your own from duck skin and fat.
- The confit duck can be stored submerged in its duck fat in the refrigerator for up to 3 weeks. To reheat, gently warm it in the duck fat before searing.
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