Dinner
Timur Pepper and Honey Duck Confit
A Himalayan-French original, duck legs slow-confited with timur pepper — Nepal's fragrant Himalayan Sichuan pepper — then finished with a honey and soy glaze so the French confit silkiness and the floral citrus heat of timur and the sweet-savoury glaze tension are all structurally present in a dish that could only have been conceived at the meeting of two mountain traditions.
$8
15 minsPrep
2 hrs 15 minsCook
150 minsTotal
MediumLevel
Nutrition per serving
720Calories
38gProtein
42gFat
58gCarbs
12gSugar
4gFiber
750mgSodium
105mgChol
0gSat Fat
Goes well with
Gewürztraminer
local
Sichuan Pepper Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat duck legs dry and season all over with fine sea salt. Lightly crush timur pepper and cardamom pods. Smash garlic cloves and slice ginger. Whisk together honey, soy sauce, finely ground timur pepper, rice vinegar, grated garlic, and sesame oil until smooth. Thinly slice spring onions.
2
Bake
Preheat oven to 140°C. Place seasoned duck legs in a snug ovenproof dish with crushed timur pepper, smashed garlic, sliced ginger, star anise, and cardamom pods. Pour neutral oil over to submerge completely. Cover tightly with foil and bake 2 hours until duck is completely tender and pulls easily from bone.
3
Sear
Heat a wide frying pan over high heat. Remove duck legs from fat and place skin-side down in the hot pan. Press firmly 4–5 minutes until skin is deeply golden and crisp. Flip and cook 1 minute on the flesh side.
4
Glaze
Pour prepared glaze over duck and cook 1–2 minutes, basting continuously until the meat is lacquered and sticky. While duck glazes, char pak choi in a hot dry pan 2–3 minutes per side until charred.
5
Plate
Arrange steamed jasmine rice as the base. Top with glazed duck leg and place charred pak choi alongside. Scatter spring onions, toasted sesame seeds, and fresh coriander over the top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 duck legs (280g each)
- 1 tsp1 tsp fine sea salt
- 2.5 tsp2.5 tsp timur pepper or Sichuan peppercorns
- 4 cloves4 cloves garlic
- 15g15g fresh ginger
- 11 star anise
- 33 cardamom pods
- 300ml300ml neutral oil
- 2.5 tbsp2.5 tbsp honey
- 2 tbsp2 tbsp soy sauce
- 0.5 tsp0.5 tsp timur pepper or Sichuan peppercorns (finely ground)
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 360–440g steamed jasmine rice
- 22 heads pak choi
- 22 spring onions
- 1 tsp1 tsp toasted sesame seeds
- 10g10g fresh coriander
