Asian Duck Confit with Citrus Pea Sprout Salad

Name: Asian Duck Confit with Citrus Pea Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups coarse sea salt; 4 cups brown sugar; 1 bunch thyme; 1 bunch mint; 1 bunch cilantro, washed, dried; 10 sliced shallots; 10 sliced cloves garlic; 1/2 cup five-spice powder, toasted; 1/4 cup black peppercorns; 8 Thai bird chiles, roughly chopped; 5 stalks lemongrass, roughly chopped; 1 large ginger root, washed, sliced skin on; 8 to 10 legs, washed and patted dry; 8 pound bag duck fat; 1 lemon, juiced; 1 lime, juiced; 1 orange, juiced; 1/2 cup extra-virgin olive oil; 1 tablespoon white truffle oil; 1/4 cup chopped chives; 1/4 cup picked chervil leaves; Salt and black pepper; 1 pound sprouts

Servings: persons

3 cups coarse sea salt
4 cups brown sugar
1 bunch thyme
1 bunch mint
1 bunch cilantro, washed, dried
10 sliced shallots
10 sliced cloves garlic
1/2 cup five-spice powder, toasted
1/4 cup black peppercorns
8 Thai bird chiles, roughly chopped
5 stalks lemongrass, roughly chopped
1 large ginger root, washed, sliced skin on
8 to 10 legs, washed and patted dry
8 pound bag duck fat
1 lemon, juiced
1 lime, juiced
1 orange, juiced
1/2 cup extra-virgin olive oil
1 tablespoon white truffle oil
1/4 cup chopped chives
1/4 cup picked chervil leaves
Salt and black pepper
1 pound sprouts

1
Duck Confit: In a large bowl, mix everything together but the duck and fat.
2
In a tall pan, line the bottom with a layer of the mixture.
3
Place duck legs on top, then cover with another layer.
4
Place in refrigerator overnight (24 hours).
5
In a tall casserole or rondo, melt the duck fat.
6
Set oven at 300 degrees.
7
Wipe off all the mixture and place in fat.
8
Watch carefully, you never want the fat to boil.
9
Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone.
10
Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
11
For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils.
12
Season and add the herbs.
13
Check for flavor and toss with the sprouts.
14
Plating: Place a small mound of the salad on a plate and top with two duck legs.

1625

kcal

Calories

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 cups coarse sea salt, 4 cups brown sugar, 1 bunch thyme, 1 bunch mint, and more.

Yes, Asian Duck Confit with Citrus Pea Sprout Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!