Roasted Confit of Duck Leg - Chef Recipe by Graeme McLaughlin
“This dish is based on duck dishes from Central Europe in the Winter time – namely Germany, Hungary ...
2kg pork mince
100g rice flour
1/4 container dumpling paste
250g coriander roots
100ml light soy
200ml ABC sauce
100ml ginger juice
1 whole egg
Splash of rice vinegar
150-200ml vegetable oil
Mix together ingredients and slap until sticky.
Blend all together to make a paste. Fry until discoloured and fragrant. Cool before use.
Heat in a pan and reduce by half.
Blend rice vinegar, eggs and salt for a minute, then slowly add in oil.
Recipe provided by Kitsch Bar