The Duck:

  • Salt, rock 100.0 g
  • Sugar 50.0 g
  • Star anise 4.0 g
  • Fennel seeds 2.0 g
  • Peppercorns, black 2.0 g
  • Cloves 5.0 pc
  • Duck leg quarters 4.0 pc
  • Duck fat

Spice Paste:

  • Shallots, peeled and sliced 90.0 g
  • Garlic cloves, peeled 30.0 g
  • Lemongrass stalks, finely sliced 50.0 g
  • Coriander leaves and root 30.0 g
  • Kaffir lime leaves 2.0 pc
  • Chilies 2.0 pc
  • Canola oil 140.0 ml
  • Spice paste 3.0 tbsp
  • Turmeric powder 3.0 g
  • Buckwheat, washed and toasted 200.0 g
  • Water 500.0 ml

Mango Salsa:

  • Firm ripe mango, small dice 1.0 pc
  • Bird’s eye chilli 1.0 pc
  • Coriander leaves 5.0 g
  • Red onions, brunoise 30.0 g
  • Salt to taste


  • Leek stalk, grilled 3.0 pc
  • Long red chilies, grilled 2.0 pc
  • Oil
  1. The Duck:

    • Combine all the ingredients for the salt mixture.
    • Sprinkle a thin layer of the salt mixture on the bottom of a narrow dish that would fit 2 duck leg quarters.
    • Evenly scatter another layer of the salt mixture on top of the duck. Gently pat the mixture on top of the duck, making sure that all parts of the duck have the salt mixture.
    • Cover and let it sit for 1 day to draw out the moisture from the duck leg.
    • After a day, brush off the salt mixture from the duck. Transfer the duck into a narrow deep baking pan. Cover the duck with the fat. Upon serving, sear the duck in a hot pan or bake in the oven to crisp up the skin.
    • Preheat the oven to 130°C. Place enough fat and oil to submerge the duck.
    • Confit the duck for 2 hours or more, until the duck is very tender. Set aside in the cooking fat until ready to use.
  2. Spice Paste:

    • Combine all the ingredients in a food processor. Puree until smooth.
    • Heat oil in a sauté pan. Add 3 tbsp of spice paste. Cook until fragrant.
    • Add the buckwheat. Stir to make sure the spice paste is incorporated evenly with the buckwheat.
    • Add the turmeric powder. Stir well to combine.
    • Pour in the liquid and Knorr Chicken Powder. Stir well to combine. Bring to a boil, then turn down to simmer. Taste and adjust seasoning. Cover the pan with lid or aluminium foil. Cook until the buckwheat is cooked through.
    • When the buckwheat is done, gently fluff using a fork and add in the remaining kaffir leaves.
  3. Mango Salsa:

    • Combine all the ingredients together in a bowl.
    • Taste and adjust seasoning. Store in the chiller until ready to use.
  4. Garnish:

    • Toss the leeks and red chilli peppers with oil and Knorr Aromat Seasoning.
    • Char the vegetables over a hot grill pan.
    • Top the rice with the crispy duck confit, grilled leeks and red chilli peppers. Serve with mango salsa on top or on the side.