Ingredients: 2 whole ducks (remove the breast with skin left on) 2tbsp duck fat Crispy Duck Confit 3tbsp duck fat 1/4cup chopped shallots 3 cloves garlic 1/2tsp fresh chopped ginger 1/4tsp chili powder 1 to 2tbsp flour

Method:

1. Sautée shallots, garlic, ginger and chili in some duck fat. Add the duck meat and a little bit of flour to bind it. Sautée until it is nice and crispy.
2. Heat a large pan with 2tbsp duck fat. Add the duck breast meat with flesh side down. Sear the flesh side first to keep all the juices inside. Then cook it skin-side down so that the fat leaks out during the cooking process. Place pan in a 400 degree oven for 10 minutes skin-side down.

Crispy Duck Confit
Ingredients:

Duck meat and bones after breasts are removed
Cure with the 2tbsp sugar and 2tbsp salt brine solution for at least a day
2 tablespoons black peppercorns, cracked
3 cups rendered duck or pork fat
12 garlic cloves, peeled
12 fresh thyme sprigs

Method:

Discard brine and rinse the duck parts. Place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours in 350 oven

Transfer duck pieces and all juices to a medium baking dish. Let cool to room temperature. Cover and refrigerate at least 24 hours or as long as 4 weeks. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Retain 5tbsp of duck fat. Remove the meat and set it aside.

Sweet sour plum sauce
Ingredients:

1 cup plum juice
2tbsp rice wine vinegar
2 stalks lemongrass
1tsp lime juice
1tsp lemon juice
1/2tsp tamarind
3 plums sliced
macerate with 2tbsp sugar

Method:

In a pan reduce plum juice by 2/3ís. Add rice wine vinegar, lime juice, lemon grass and the little bit of tamarind. The sweet part of the plums is take the thinly sliced plums, macerated which means to soak or marinade in the sugar for about an hour.