Serves: 10

Note: For tasting plate during market place, duck confit will be served as duck confit spring roll.

Ingredients

Duck Confit Spring Roll (Itik Confit)

  • 10 duck legs, skin on
  • 8 stalks lemongrass
  • 5 cm galangal, bruised
  • 3 bouquets garlic, unpeeled
  • 3 kg Malaysian palm shortening, for confit
  • 4 kg Malaysian palm shortening, for frying
  • 50 g turmeric powder
  • 200 pcs spring roll wraps
  • 200 g peanut, roasted and crushed
  • Coriander leaves, for garnish
  • Salt
  • Whole black pepper

Pineapple Sambal Sauce (Sambal Terutuk dengan Nenas)

  • 10 stalks lemongrass
  • 50 g turmeric roots, fresh
  • 1 turmeric leaf, julienned
  • 10 red chilies, seeded
  • 5 tomatoes, halved
  • 4 shallots, peeled
  • 3 cloves garlic, peeled
  • 250 ml Malaysian Red Palm Oil
  • ½ pineapple, cubed
  • 500 ml pineapple juice
  • 80 g shrimp paste/belacan, roasted
  • 1½ kg Malaysian palm shortening, for frying
  • Salt to taste
  • Sugar to taste

Preparation

Duck Confit Spring Roll (Itik Confit)

  1. Preheat oven to 150°C.
  2. Marinate duck leg with turmeric powder and salt overnight.
  3. In braising pan, arrange lemongrass, garlic and galangal. Then arrange marinated duck leg on top of herbs, but skin must be on bottom.
  4. Add palm shortening and whole black pepper. Cover with aluminium foil.
  5. Place the tray in the oven for 2 hours or until duck is tender.
  6. Once duck is cooked, remove the duck from the braising pan, and arrange on rack.
  7. Remove duck meat from the bone, put aside.
  8. Place spring roll wrapper, in a diamond shape, on a clean, dry surface. Place 2 tablespoons of duck meat near bottom corner, then fold in up, brush the edge with diluted corn flour mixture, then fold to close the edge.

Pineapple Sambal Sauce (Sambal Terutuk dengan Nenas)

  1. In a fryer, melt palm shortening, deep fry lemongrass, tomatoes, red chilies, shallot, and garlic for 10 minutes., then strain.
  2. Combine all the fried items, turmeric roots, shrimp paste, and pineapple juice. Blend coarsely.
  3. Preheat sauce pan. Add 200 ml of the melted palm shortening from fryer. Then pour the blended mixture in. Let it simmer until the oil separates to form a layer on top.
  4. Add pineapple, red palm oil and turmeric leaves. Stir.
  5. Add salt and sugar to taste.