Bitter Melon and Five-Spice Duck Confit with Tamarind Glaze

Instructions

1. 1

   Rinse duck legs and pat them thoroughly dry. In a small bowl, combine coarse sea salt, five-spice powder, and black peppercorns. Generously coat the duck legs with this mixture, ensuring even coverage.

   ~10 min
2. 2

   Place the seasoned duck legs in a single layer in a container. Cover tightly with plastic wrap and refrigerate for at least 24 hours to cure.

   ~1440 min
3. 3

   Preheat oven to 300°F (150°C). Melt duck fat in a large pot over medium heat. Carefully place the cured duck legs into the melted duck fat, ensuring they are fully submerged.

   ~15 min
4. 4

   Cover the pot and transfer it to the preheated oven. Confit the duck legs for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. The internal temperature should reach around 175°F (80°C).

   ~180 min
5. 5

   While the duck is confiting, prepare the bitter melon. Halve the bitter melon lengthwise and scoop out the seeds and pith. Slice thinly.

   ~5 min
6. 6

   Bring a small pot of salted water to a boil. Blanch the sliced bitter melon for 1 minute, then immediately drain and rinse under cold water to remove bitterness. Pat dry.

   ~2 min
7. 7

   Mince garlic and ginger. In a small saucepan, whisk together tamarind paste, honey, soy sauce, and water. Set aside.

   ~5 min
8. 8

   Once the duck is confited, carefully remove the legs from the duck fat. Strain the duck fat through a fine-mesh sieve into a heatproof container for future use. Reserve the duck legs.

   ~10 min
9. 9

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger and sauté until fragrant, about 30 seconds.

   ~1 min
10. 10

    Add the blanched bitter melon to the skillet and stir-fry for 3-4 minutes until slightly tender.

    ~4 min
11. 11

    Push the bitter melon to one side of the skillet. Place the confited duck legs in the skillet skin-side down. Sear for 3-5 minutes until the skin is golden and crispy.

    ~5 min
12. 12

    Pour the tamarind glaze mixture over the duck and bitter melon. Toss gently to coat everything. Simmer for 1-2 minutes until the glaze has thickened slightly.

    ~2 min
13. 13

    Serve the duck legs with the bitter melon, drizzled with the tamarind glaze. Garnish with thinly sliced scallions.

    ~2 min