Oven-Baked Teochew Braised Duck Confit

We added a French twist to our favourite Teochew Braised Duck dish Teochew-Style Braised Duck Confit!

Full recipe: https://themeatmen.sg/recipes/teochew-braised-duck-confit/

These duck legs are marinated in a mixture of Chinese braising sauces and spices and then, tenderly, slow-cooked in the French method of cooking them in their own rendered fat. Literally, an East-meets-West dish!

Though this sounds daunting and frankly a lot of work, it was a hassle-free duck leg confit with Mayer Singapores built-in appliances! We roasted a tray of duck legs at 120C for 3 hours using Mayer Singapores Built-in Combi Steam Oven (MMSO17-RG) and in the same oven, got them crisp and roasted. What was most impressive was its built-in timer that could go up to 5 hours max and 15 cooking functions to choose from think about all the dishes you can pop in there without worry!

Coating our tender ducks in a gravy that we made with Mayer Singapores 2 Zones Hybrid Induction Hob with Slider (MMIHB752CS) featuring a touch sensor control panel with sliding function, we easily enjoyed our time spent creating this Asian-fusion dish.

Explore the extensive range of built-in appliances with @mayermarketingofficial!

#themeatmensg #easyrecipe #chinesefood



Ingredients:
6 Duck Legs
4 tbsp Dark soy sauce
2 tbsp Light soy sauce
2 tbsp Rice wine
1 tsp White pepper

Confit:
500g Duck Fat
8 Shallots
50g Sliced Ginger
50g Sliced Galangal
3 Cinnamon Sticks
4 Star Anise
15 Cloves
1 tsp Black peppercorns
1 tsp Coriander seeds
5 pieces Chuan xiong (ligusticum)
3 Mandarin peels

Sauce:
2 tbsp Flavoured Duckfat
2 tbsp Flour
2 tbsp Rice wine
250ml Chicken stock
250ml Water
4 tbsp Dark soy sauce
2 tbsp Light soy sauce
2 tbsp Brown sugar




More #SingaporeanFoods: https://youtube.com/playlist?list=PLYOBHxuy1wS1fIBOKGVqs1gLA02OPBctw

#AirFryer Recipes: https://www.youtube.com/playlist?list=PLYOBHxuy1wS1J5n7V-oC3YatjrKDs8tuk

#RiceCooker Recipes: https://youtube.com/playlist?list=PLYOBHxuy1wS110Yo3EK8O-CC9MvvciF0q



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