Bitter Melon & Duck Confit Umani Broth with Tamarind Glazed Jackfruit

Instructions

1. 1

   Preheat oven to 150°C (300°F). In an oven-safe dish, cover duck legs completely with duck fat. Cover and confit in the oven for 2-2.5 hours, or until very tender.

   ~150 min
2. 2

   While duck is confiting, prepare the bitter melon. Cut in half lengthwise and scoop out seeds. Slice thinly. In a small saucepan, gently simmer pandan leaves in 500ml water for 10 minutes to infuse. Discard pandan leaves. Blanch bitter melon slices in this pandan water for 2 minutes. Drain and rinse with cold water to stop cooking and reduce bitterness. Set aside.

   ~20 min
3. 3

   Prepare the broth base. In a large pot, add chicken or duck broth. Add roughly chopped ginger, crushed garlic, halved shallots, star anise, cinnamon stick, and white peppercorns. Bring to a simmer and cook for 30 minutes. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.

   ~40 min
4. 4

   Once duck legs are confited, remove them from the fat. Reserve duck fat for other uses. Shred the duck meat, discarding bones and skin. Add the shredded duck meat to the strained broth. Season with salt to taste. Keep broth warm.

   ~5 min
5. 5

   Prepare the tamarind glazed jackfruit. Drain and rinse the canned jackfruit. Cut into bite-sized pieces. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add jackfruit and stir-fry for 5-7 minutes until lightly browned.

   ~10 min
6. 6

   In a small bowl, whisk together tamarind paste, palm sugar, and soy sauce. Pour this glaze over the jackfruit in the wok. Stir to coat evenly. Cook for another 3-5 minutes until the glaze thickens and coats the jackfruit beautifully. Stir in chili flakes if using.

   ~8 min
7. 7

   To serve, ladle the hot duck confit broth into bowls. Gently add the blanched bitter melon slices. Top with the tamarind glazed jackfruit and shredded duck confit. Garnish with fresh cilantro.

   ~5 min