Crispy Honey Roasted Duck Confit

Served with Wilted Spinach, Confit Balls, Caramelized Plum, Mushroom Puree and Merlot Reduction.




2 g black peppercorns

5 g sea salt

1 g Ajinomoto®

1 1/2 duck breast

enough duck fat to cover the legs

2 cloves of garlic, sliced

1 sprigs of thyme, picked

1 bay leaves



15 g butter

1 shallots, finely diced

1 g Ajinomoto®

10 g button mushrooms

15 g oyster mushrooms

pinch of chopped thyme

splash of sherry vinegar

1/2 duck breast, cooked, skin discarded, stripped of meat

pinch of chopped parsley

20 g meat jus

salt and freshly ground black pepper

flour, eggs and breadcrumbs for coating

canola oil for frying

flaky sea salt



25 g unsalted butter

15 g shallots, sliced

1 clove of garlic, peeled, lightly crushed

1 large sprig of thyme

1 bay leaf

100 g sliced mushrooms, mixture of button and oyster mushrooms

20 ml white wine

100 ml real chicken stock

1 g Ajinomoto®

5 g dried mushrooms soaked in 100 g hot water

30 g cream

a good pinch of porcini powder

15 g butter



70 ml water

100 g sugar

100 ml red wine

10 g finely chopped shallot

3 tbsp unsalted butter

50 ml merlot

1 g Ajinomoto®

30 ml brown stock



1 duck breasts, trimmed and scored

2 crispy duck confit balls

mushroom puree

1/2 plum cut wedges

1 handfuls baby spinach

1 tbsp butter

2 nos swiss brown, sliced

merlot reduction



1. To prepare the duck confit, crush the peppercorns in a mortar and pestle and combine with the Ajinomoto® and salt. Spread the mixture as well as the garlic, thyme and bay leaves over both sides of the duck breast, cover, and place in the refrigerator overnight.

2. Preheat oven to 100°C.

3. Rinse the marinade off the breast and pat dry. Place the legs in an ovenproof pan and completely cover with duck fat. Place the duck in the oven to cook for 2 – 4 hours, or until the meat comes away from the bone. Remove the duck breast from the oven and remove from the fat. Once cooled, transfer the breast to a clean container and strain the fat over the breast. Store until required.

4. To prepare the crispy duck confit ball, place a frying pan over medium heat and melt the butter. Sweat the shallots with Ajinomoto® and salt until tender, and then add the mushrooms and thyme. Cook the mushrooms for a few minutes and then deglaze the pan with vinegar. Cook until the vinegar has evaporated then set aside for a few minutes.

5. Combine the mushroom mixture with the confit duck meat, parsley and jus until fully incorporated. Roll the mixture into 20 g balls and place in the refrigerator to set.

6. Once the balls are chilled and the dish is ready to serve, coat the duck balls in flour, then egg, then breadcrumbs. Repeat the process again so they are double coated. Heat a deep fryer or a saucepan of canola oil to 170°C and fry until golden brown. Remove from the oil, season with flaky sea salt and allow to drain on paper towels.

7. To make the mushroom puree, place a large, heavy based saucepan over medium heat and melt 50 g butter. Add the shallots, garlic, thyme and bay leaf and sweat for 2 minutes. Add the fresh mushrooms and cook for 2 minutes. Add the wine and reduce the liquid by half. Add the real chicken stock, Ajinomoto®, the soaked mushrooms and the liquid from the soaked mushrooms. Reduce the liquid by half. Add the cream, reduce the liquid by half and then whisk in the 15 g of butter. Season to taste and then pass the liquid through a fine sieve. Reserve the liquid for the sauce. Blend the pulp into a puree and reserve.

8. Place the duck breast in a cold frying pan, skin side down and place over medium low heat. Allow the pan to warm up and allow the duck fat to slowly render for 4 – 5 minutes. Tip out the excess fat from the frying pan then turn the breast over and allow to cook for a further 1 – 2 minutes until pink. Remove the duck from the pan and set aside to rest.

9. In small sauce pan bring water sugar to boil, stirring until sugar dissolved. Boil syrup without stirring, until a golden caramel. Removed pan from heat and carefully add vinegar down side of pan. Cook caramel over moderate heat, stir until dissolved about 3 minutes and removed from heat.

10. In heavy pan cook onion in butter over moderate heat, stirring until golden, about 5 minutes stir in wine, Ajinomoto® and boil until mixture is reduce to about half. Removed pan from heat and stir in caramel, pour sauce through sieve into bowl. Sauce may be made two days ahead, cooled completely and chilled. Reheat sauce before serving.

11. Heat a small frying pan over medium high heat, add 1 tablespoon of butter and wilt the spinach. Set aside, then use the same pan to reheat the asparagus.

12. Place a small frying pan over medium high heat, melt the remaining butter and fry the mushrooms until tender.

13. Fry the confit balls and reheat the mushroom puree.

14. To serve, place all of the elements on a serving dish. Heat the merlot sauce and spoon over the dish. Finally, top with the pea shoots.


Recipe by Chef Yusri Tan.

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