Fusion Kitchen · Dinner
Satay and Tamarind Glazed Duck Confit
A Malaysian-French family showpiece, duck legs slow-confited in spiced oil then finished with a satay and tamarind glaze where the peanut richness and the sour-sweet depth are both structurally present so the French confit silkiness and the Malaysian satay tradition produce a family centrepiece that is deeply original and completely craveable.
$$
20 minsPrep
2 hrs 15 minsCook
2 hrs 35 minsTotal
EasyLevel
Nutrition per serving
720Calories
38gProtein
42gFat
58gCarbs
12gSugar
3gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Season 2 duck legs with 0.75 tsp salt and 0.25 tsp pepper. Bruise 1 lemongrass stalk, smash 1 garlic clove, slice about 12g ginger, and gather 2 kaffir lime leaves and 1 star anise. Mix pickle ingredients: thinly slice 150g cucumber, combine with 1.25 tbsp rice vinegar, 0.75 tsp sugar, 0.25 tsp salt; set aside. Whisk satay glaze: 2 tbsp peanut butter, 1.25 tbsp tamarind paste, 1 tbsp honey, 1 tbsp soy sauce, 30ml coconut milk, 0.5 grated garlic clove, 4g grated ginger, 0.25 tsp chilli flakes.
2
Roast
Preheat oven to 140°C. Place seasoned duck legs in a snug ovenproof dish with lemongrass, garlic, ginger, kaffir lime leaves, and star anise. Pour 200ml neutral oil over to submerge completely. Cover tightly with foil and roast 1.5 to 1.75 hours until meat pulls from bone when tested.
3
Boil
While duck roasts, bring 100ml coconut milk, 200ml water, and 0.5 tsp salt to a boil. Add 200g jasmine rice, stir once, cover, reduce to lowest heat, and cook 15 minutes. Remove from heat, rest 5 minutes undisturbed.
4
Glaze
Warm satay tamarind glaze in a small saucepan over low heat 2 to 3 minutes, stirring until smooth and fluid.
5
Crisp
Heat a wide frying pan over high heat. Remove duck legs carefully from confit fat, pat dry. Place skin-side down, press firmly 3 to 4 minutes until skin is deeply golden and crisp. Flip and cook 1 minute. Brush glaze generously over each leg, return to high heat 1 minute until glaze caramelises and clings.
6
Plate
Divide coconut rice between 2 bowls or plates. Top each with a glazed duck leg. Spoon extra glaze over the top. Scatter fresh coriander, toasted peanuts, and sliced spring onion over duck. Serve pickled cucumber alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 duck legs (280g / 9.8 oz each)
- 1.5 tsp fine sea salt
- 0.25 tsp black pepper
- 1 stalk lemongrass
- 2 garlic cloves
- 0.75 thumbs fresh ginger
- 2 kaffir lime leaves
- 1 star anise
- 200ml (3/4 cup + 1 tbsp) neutral oil
- 2 tbsp smooth peanut butter
- 1.25 tbsp tamarind paste
- 1 tbsp honey
- 1 tbsp soy sauce
- 130ml (1/2 cup + 1 tbsp) coconut milk
- 0.25 tsp dried chilli flakes
- 200g (7 oz) jasmine rice
- 200ml (3/4 cup + 1 tbsp) water
- 0.5 large cucumber
- 1.25 tbsp rice vinegar
- 0.75 tsp caster sugar
- 8g (small handful) fresh coriander
- 1.5 tbsp toasted peanuts
- 1 scallion