Duck Leg Confit with Indonesian Sambal Ijo
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Raw
Stage 1
160 °C
- Combi-steam
- 03:00 | -
- 5
- 1
Stage 2
180 °C
- Convection
- 00:10 | -
- 5
- 5
R E C I P E
| 10 | pcs | Duck Leg á 200 – 250 g |
| 5 | l | Water |
| 3 | l | Coconut Water |
| 8 | pcs | Shallot |
| 6 | pcs | Garlic |
| 25 | g | Ginger |
| 3 | pcs | Lemongrass |
| 5 | pcs | Lime Leaf |
| 2 | pcs | Cinnamon Stick |
| 4 | pcs | Staranis |
| 6 | pcs | Clove |
| 4 | tbs | Salt |
| 0,5 | tbs | Black Pepper |
| Ingredients | ||
| Confit the Duck : Wash the duck and arrange skin side up in GN 1/1, combine the rest of ingredients, cover with GN1/1 Tray Finishing the Duck : Take Out from the GN Pan 1 by 1 carefully, drain. |
| 1. Food Preparation |
| For Confit and Finishing the duck, preheat oven as per Oven Setting. |
| 2. Cooking Instruction |
| Serve with Steamed Rice, Roasted Zucchini and Tomato and Sambal Ijo Puree |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
