Reheat Duck Leg Confit Indonesian Style “Sambal Ijo”
P R O F I L E
275
Chilled 4°C
1 Portion
Precooked
Stage 1
Place the duck leg
- 02:00
- 100 %
- 100 %
Stage 2
Add the vegetables
- 00:45
- 100 %
- 50 %
R E C I P E
| 180 | g | Duck Leg Confit precooked |
| 8 | slice | Zucchini thinly sliced |
| 8 | slice | Tomato thinly sliced |
| 1 | tbs | Cooking Oil |
| 1 | pinch | Salt & Pepper |
| 100 | g | Steamed Rice cooked separately |
| 30 | g | Sambal Ijo (Green Sambal) Puree |
| 50 | ml | Sambal Ijo (Green Sambal) |
| 7 | pcs | Edible Gastronomy Flowers |
| Ingredients | ||
| Build a vegetable rosette with the zucchini and tomato slices and season with salt and pepper. Drizzle cooking oil all over it. Place the precooked duck leg confit on the tray with the skin up. |
| 1. Food Preparation |
| Cook as per Oven Profile. After Step 1 add the vegetable rosette. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray. Scoop and mould available steamed rice from the rice cooker/warmer. Place the rice on the side section of the plate, lay the duck leg on it and place the vegetable rosette next to the duck leg. Garnish with dots of the sambal Ijo puree, the sambal Ijo on the bottom side of the duck and the edible flowers. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
