-
1
For the duck confit: Combine the salt, sugar, fennel pollen and fennel seeds in a large mixing bowl.
-
2
Sprinkle each duck leg with the rub and place in a nonreactive dish.
-
3
Cover the dish in plastic wrap and cure in the refrigerator for 2 days.
-
4
Place the cured duck in a large sous vide bag with the duck fat.
-
5
Seal at 100 percent and sous vide the legs at 180.5 degrees F. for 8 hours.
-
6
Cool the bagged duck in an ice bath and refrigerate.
-
7
For the curry paste: Combine the curry paste, ginger, turmeric, curry powder, shallot and dried chiles in a blender and puree to a smooth consistency.
-
8
Set aside.
-
9
For the soup base: Heat the coconut cream in a 4-quart pot until boiling.
-
10
Add the curry paste mixture.
-
11
Lower the heat to medium, stir the mixture and cook until the curry paste is completely incorporated and the sauce is thick, approximately 15 minutes.
-
12
In a separate 2-quart pot, combine the chicken stock, fish sauce, soy sauce and palm sugar and bring to a boil.
-
13
Add the chicken stock mixture to the coconut cream and curry paste.
-
14
Cook at a low boil until thickened, about 20 minutes.
-
15
For the squid ink pasta: Pour the flour on a work table and make a well in the middle.
-
16
Combine the eggs, gochugaru and squid ink together in a small bowl and pour into the well.
-
17
Add salt and slowly whisk together the eggs and flour with a fork, collapsing the flour wall slowly into the eggs.
-
18
Incorporate all the egg mixture into the flour and knead for 10 minutes.
-
19
Form the dough into a flat disc and wrap it in plastic.
-
20
Let it rest 1 hour before rolling it out with a pasta machine to fettuccine width.
-
21
For garnish and assembly: Preheat the oven to 450 degrees F. Reheat the soup to a simmer.
-
22
Heat an 8-inch saute pan over medium heat, add some grapeseed oil and, working in batches if necessary, sear the duck legs until the skin crisps up, about 2 minutes per side.
-
23
Transfer the pieces to a baking sheet and place in the oven until heated through, about 5 minutes.
-
24
Remove from the oven and let rest, keeping the duck warm.
-
25
Cook the pasta in boiling salted water for 1 to 2 minutes.
-
26
Drain and divide among 6 deep soup bowls.
-
27
Pour the soup in the bowls, top with the duck confit.
-
28
Garnish with the cilantro, lime, gyoza strips and cabbage and drizzle in the coconut milk.
