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Advanced Preparation

  • Duck Thighs 4 pc
  • Salt 5 g
  • Thyme (thyme leaves) 2 g
  • Rosemary 2 g
  • Oil 500 ml

Basil Sauce

Mashed Potatoes and Carrot

Serving

  • Broccoli 4 pc
  • Sliced Chili 3 g
  • Fried Basil 3 g
  1. Advanced Preparation

    • Marinated duck with salt, rosemary and thyme in the refrigerator for 1 day.
    • Wash duck with salt and cold water. Wipe the duck with a dry towel and place it in a hot pot of boiled oil, cover and put into the oven.
    • Bake at 120 degrees Celsius for 3 hours. Then take the duck out and chill.
  2. Basil Sauce

    • Dissolve the Demi Glace Knorr Brown Sauce with water. Boil and stir well. Keep aside.
    • Stir-fry garlic with butter, followed by dried peppers, basil, sugar, demi glace cooked sauce in the pan. Keep aside.
  3. Mashed Potatoes and Carrot

    • Grind the carrots and potatoes to a smooth paste, then add butter, fatty cream then boiled in low heat.
    • Season with Knorr Aromat Powder to taste.
  4. Serving

    • Deep fry the duck for crispy skin. Serve on plate and decorate with basil sauce, fried basil and sliced chili.
    • Serving with boiled broccoli, and mashed potatoes.
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