Edmund Toh | Director of Culinary Studies & Chief Culinary Consultant, SHATEC Institutes
I've used the sous vide technique for this recipe as it retains the moisture and flavour of the duck and keeps the flesh tender. California Raisins complement the Asian spices in the marinade, while the acidity of the yuzu glaze infused with orange liqueur adds a unique twist and dimension of taste.
DUCK CONFIT
30 g brown sugar
20 g rock salt
40 g garlic, grated
30 g ginger, grated
5 g star anise
10 g coriander seeds, roasted
5 g mustard seeds
5 g black peppercorn
5 g thyme, chopped
4 pcs duck breast
duck fat, sufficient to cover duck breast
oil, for searing
SPICED CALIFORNIA RAISINS
60 g California Natural Raisins
60 g California Golden Raisins
80 g dried figs, diced
100 ml gin
2 pcs orange peel
1 pc bay leaf
1 pc star anise
2 g clove
5 g cinnamon
20 g castor sugar
60 ml fruit juice
pinch of salt
ORANGE LIQUEUR YUZU GLAZE
30 g shallots, chopped
30 g garlic, chopped
40 g shiitake mushrooms, sliced
5 g fresh thyme
100 ml orange liqueur
100 ml white wine
250 ml chicken stock
70 ml rice vinegar
120 g palm sugar
30 g orange peel
150 ml