Recipe of Super Quick Confit Duck With Tai Noodle And Pac Choi

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Confit Duck With Tai Noodle And Pac Choi. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Confit Duck With Tai Noodle And Pac Choi Recipe. Confit Duck Pastilla, Duck Confit Croquettes With Mushrooms, Celery Gratin With Pears And Duck Confit. This hearty slow-cooked duck leg confit is classic French and all the more fabulous for it.

You can cook Confit Duck With Tai Noodle And Pac Choi using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Confit Duck With Tai Noodle And Pac Choi

1. Prepare of Strips of pac choi.
2. Take of Duck breast.
3. Take of Pack of wonton noodles.
4. Take of Tai spices.
5. Take of Duck fat.

Duck legs are also great value compared to breasts.Confit de Canard can be served in a number of ways; puy lentils and potatoes cooked in the same duck fat are traditional accompaniments and of course it's a much loved ingredient in cassoulet.We love it with some mashed potatoes and some side vegetables.Duck confit may be my favorite food and this recipe did not disappoint.

Confit Duck With Tai Noodle And Pac Choi instructions

1. Place the duck fat in the oven to warm up oven temp160 C when warm place the duck in to the fat and cook for a further 2 hrs 30 mins.
2. When that's cooking boil your pac choi till cooked place on a paper towel to sick to moister.
3. Place the wonton noodles in the PAC and cook till ready around 6 mins ( if there's no white dot in the middle of the noodle ).
4. Place the noodles in another pan and cook off in a dash of tai spices , take the duck out of the oven and let it rest and its up to u how you put your plate:).

Duck confit with Brussels sprouts from The Paupered Chef.Duck confit poached in olive oil from Michael Ruhlman.Confit duck legs are particularly worth the wait - cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden.

I made it for a large dinner party and everyone cleaned their plate including those who had never eaten duck before.However this recipe leaves out a crucial step which this the final frying before.Is it a dish by itself, a technique, or one of those fancy French things too snooty for you to even bother with?It's the first two — you definitely want to bother with this and it's decidedly unsnooty.Store-bought confit duck legs make these tacos really easy.