by Spencer Watts, Left Bank
| Tempura Batter1 egg1 cup all purpose flour 1.5 cups ice cold soda water 3 tbsp cornstarch 2 tbsp 5 spice powder
| Combine all ingredients to create a batter the consistency of pancake batter. |
| Duck Confit*Purchase 4 duck confit legs from a specialty food store. *Or see recipe on page 2. | Dip duck in tempura batter. Heat oil in a deep fryer or pot to 360 degrees. Place battered duck in the oil and fry until batter is golden brown. |
| Orange Emulsion2 cups orange juice (reduced by half)2 oranges zest of 1 tsp Dijon mustard 1 sprig thyme 1 tbsp shallots 1 tsp honey 300 ml vegetable oil 150 ml Champagne vinegar To taste Salt
| In a medium sized mixing bowl add shallots, thyme, Dijon, orange zest, reduced orange juice, honey, vinegar and salt. While whisking slowly, slowly add the oil until incorporated. |
| Plating | In a serving bowl place lentils in the bottom of the dish in the centre, place fried duck leg on-top of the lentils, drizzle with the orange vinaigrette. Garnish with orange segments and pea shoots. |
Duck Confit
4 medium duck legs
1 cup salt
1 cup sugar
1/4 cup diced ginger
1 green onion
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1/4 cup five spice
8 schezwan pepper corns
2 oranges zest of
3 sprigs of thyme
1 litre duck fat or melted butter
Combine all ingredients thoroughly, except duck fat/butter, and pack mix onto the raw duck leg, let cure for 8 hours in a cooler. Rinse duck with cold water and pat dry.
Preheat oven to 300 degrees. Melt duck fat or butter in the microwave, place duck leg in an ovenproof pan. Pour melted fat over the duck and cover dish with tinfoil. Place in oven for 2.5 hours. Remove from oven and let stand until the fat cools to room temperature. Remove duck leg from fat and refrigerate. (Fat can be reused, keep refrigerated).
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