Fragrant Vietnamese Star Anise Duck Confit with Pickled Vegetables
A delightful dish that combines tender duck with the fresh, tangy crunch of pickled veggies.
This dish is a harmonious blend of Vietnamese spices infusing into succulent duck, paired with crisp pickled vegetables to create a flavorful and aromatic experience.
- 4 h 30 min
- 4
- Advanced
Ingredients
Duck Confit
Pickled Vegetables
Aromatic Spice Mix
Preparation
Marinating the Duck
Pat and Season
Pat dry the duck legs and rub with salt thoroughly.
⚠ Important: Do not overcrowd the duck legs during marination.
Combine Marinade
Place duck in a dish, add garlic, star anise pods, cinnamon sticks, cloves, and peppercorns.
Refrigerate
Cover and refrigerate for 2 hours to marinate.
Preparing the Pickled Vegetables
Prepare Brine
In a saucepan, combine rice vinegar, sugar, and salt. Bring to a boil.
Cool Mixture
Once sugar dissolves, remove from heat and let cool.
Pickle Vegetables
Place carrot and daikon in a jar, pour vinegar mixture over, seal, and refrigerate for at least 1 hour.
💡 Pro Tip: For even more flavor, let pickled vegetables sit overnight.
Cooking Process
Duck Confit
Preheat oven to 300°F (150°C). Rinse marinated duck, pat dry, place in a cast-iron pot covering with spice mix and fish sauce. Cover and bake for 2.5 hours.
Pickling
Ensure vegetables are fully submerged in brine for best results.
Aromatic Spice Mix
Toast lightly in a pan before adding to enhance flavor.
Plating & Serving
Fragrant Vietnamese Star Anise Duck Confit with Pickled Vegetables
Fragrant Vietnamese Star Anise Duck Confit with Pickled Vegetables
Plating & Serving
Arrange duck confit on a serving platter, surrounded by vibrant pickled vegetables. Drizzle with extra juices from the pot.