Fragrant Vietnamese Star Anise Duck Confit with Pickled Vegetables
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Duck
- 1
Pat and Season
Pat dry the duck legs and rub with salt thoroughly.
Tip: ⚠ Important: Do not overcrowd the duck legs during marination.
- 2
Combine Marinade
Place duck in a dish, add garlic, star anise pods, cinnamon sticks, cloves, and peppercorns.
- 3
Refrigerate
Cover and refrigerate for 2 hours to marinate.
Preparing the Pickled Vegetables
- 1
Prepare Brine
In a saucepan, combine rice vinegar, sugar, and salt. Bring to a boil.
- 2
Cool Mixture
Once sugar dissolves, remove from heat and let cool.
- 3
Pickle Vegetables
Place carrot and daikon in a jar, pour vinegar mixture over, seal, and refrigerate for at least 1 hour.
Tip: 💡 Pro Tip: For even more flavor, let pickled vegetables sit overnight.
How to Make Fragrant Vietnamese Star Anise Duck Confit with Pickled Vegetables
Total time: 6 h · Yields 4 servings
- 1
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.
- 2
Pickling
Ensure vegetables are fully submerged in brine for best results.
- 3
Aromatic Spice Mix
Toast lightly in a pan before adding to enhance flavor.
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