Show off your impressive cooking skills with this Western-Asian fusion dish that blends together the richness of Thai curry and the elegance of French confit.
Portion: 2
INGREDIENTS:
- 50 g thin egg noodles
- 80 g thick egg noodles
- Oil, for deep frying
Duck Confit:
- 2 duck leg
- 2.5 g salt
- 700 ml rendered duck fat
Curry Demi-Glace:
- 30 ml oil
- 10 g chopped onion
- 5 g curry powder
- 20 g Knorr Demi-Glace
- 200 ml water
Khao Soi Curry paste:
- 10 pcs dried chili, seeds removed
- 6 g ginger
- 15 g turmeric
- 50 g shallots
- 5 g coriander seeds, toasted
- 3 pod cardamom, toasted
- 1 g salt
Soup:
- 250 ml coconut milk
- 250 ml water
- 30 ml oil
- 10 g Knorr Chicken Powder
- 1 g salt
- 1 tsp palm sugar
- 2 g Knorr Lime Powder, diluted
STEPS:
1. Duck confit: Pat the duck legs dry with paper towels. Using a needle, prick the skin of the duck all over. Salt the duck legs and let them rest at room temperature for an hour.
2. Put the duck leg in a small casserole, skin side up. Slowly heat the duck in the oven at 150C for 90 minutes. Turn up the oven heat to 190C to brown the skin for 15 minutes. Let it cool and then strain the fat.
3. Curry demi-glace: Heat the oil, then sauté the chopped onion until fragrant. Add curry powder, then mix well. Mix in the Knorr Demi-Glace and water, wait until it boils, then stir constantly until the liquid has thickened and reduced for about 5 minutes.
Curry paste: Place the dried chilies in a heatproof bowl. Soak with boiling water until soft, for around 20 minutes. Drain the chilis, then pulse all the ingredients and chili in a food processor.
4. Khao Soi soup: In a large pot, sauté the curry paste until fragrant. Stir constantly for 5 minutes. Add coconut milk, and stir until thickened, then water and Knorr Chicken Powder. Reduce the heat to medium-low, and simmer for 30 to 45 minutes.
5. Mix the palm sugar and the Knorr Lime Powder into the soup. Taste and add salt if needed.
6. Working in 2 batches, fry the thin noodles until golden brown and crisp for about 1 minute. Transfer to a paper towel-lined plate and set aside.
7. Cook the thick egg noodles until al dente. Rinse under cold water and set aside.
8. To finish: Add the thick egg noodles and top it with the duck confit. Glaze it with the curry demi-glace sauce and pour the Khao Soi soup on the side. Put the thin fried egg noodle on top then garnish with coriander leaves and chili oil.
Khao Soi is a healthy food addition to your fusion dish, making it a balanced meal. It’s food from the heart that is both healthy and tasty.
