Duck Confit
1. For every Kilogram of duck leg, marinade the duck overnight
in 15gm of salt.
2. Remove from marinade, rinse off excess salt and pat dry.
3. Braise in 2 liters of Olive Oil or Vegetable Oil for one and a half hours.
4. Fry in a liter of Oil, Set aside.

Curry
1. Heat 2tbsp of oil in a sauce pan.
2. Remove the Exotic Red Curry from the sachet and sautee the
curry mix for about 3 to 4 minutes to get rid of the bitterness.
and release the aromas of the herbs in the paste.
3. Add the Exotic Coconut Milk and bring to a boil. Once it starts
to boil add the cubed aubergine, and halved cherry tomatoes.
4. Add Exotic Fish Sauce to the Curry along with the palm sugar
and lychees. Bring to a boil and simmer for about 5 minutes.
5. Pour over the fried duck leg and serve with steamed rice.