Satay and Tamarind Glazed Duck Confit

Prep Season 4 duck legs with 1.5 tsp salt and 0.5 tsp pepper. Bruise 2 lemongrass stalks, smash 4 garlic cloves, slice 25g ginger, and gather 4 kaffir lime leaves and 2 star anise. Mix pickle ingredients: thinly slice 300g cucumber, combine with 2.5 tbsp rice vinegar, 1.5 tsp sugar, 0.5 tsp salt; set aside. Whisk satay glaze: 4 tbsp peanut butter, 2.5 tbsp tamarind paste, 2 tbsp honey, 2 tbsp soy sauce, 60ml coconut milk, 1 grated garlic clove, 8g grated ginger, 0.5 tsp chilli flakes.

Roast Preheat oven to 140°C. Place seasoned duck legs in a snug ovenproof dish with lemongrass, garlic, ginger, kaffir lime leaves, and star anise. Pour 400ml neutral oil over to submerge completely. Cover tightly with foil and roast 2 hours until meat pulls from bone when tested.

Boil While duck roasts, bring 200ml coconut milk, 400ml water, and 0.75 tsp salt to a boil. Add 400g jasmine rice, stir once, cover, reduce to lowest heat, and cook 15 minutes. Remove from heat, rest 5 minutes undisturbed.

Glaze Warm satay tamarind glaze in a small saucepan over low heat 2 to 3 minutes, stirring until smooth and fluid.

Crisp Heat a wide frying pan over high heat. Remove duck legs carefully from confit fat, pat dry. Place skin-side down, press firmly 4 to 5 minutes until skin is deeply golden and crisp. Flip and cook 1 minute. Brush glaze generously over each leg, return to high heat 1 to 2 minutes until glaze caramelises and clings.

Plate Divide coconut rice among bowls or plates. Top each with a glazed duck leg. Spoon extra glaze over the top. Scatter 15g fresh coriander, 3 tbsp crushed toasted peanuts, and 3 sliced spring onions over duck. Serve pickled cucumber alongside.