Crispy Duck Arroz Caldo Image

Crispy Duck Arroz Caldo

Behind The Dish - "Los Angeles - Food is our Flag"

Ingredients

Duck Leg Confit

  • 8 duck legs with thigh attached
  • 8-10 C duck fat

Ginger Leek Broth

  • 4 qts water
  • 2 lb sliced ginger
  • 1 medium yellow onions, sliced
  • 1 head of garlic, peeled
  • 1 leek, sliced thin and washed
  • 2 lb rinsed duck bones

Arroz Caldo

  • California brown rice
  • 1” knob peeled ginger
  • 4 qts ginger leek broth
  • 1 bunch snow pea tendrils
  • Calamansi juice (philippine citrus)
  • Lime as substitute but not as distinct in flavor.
  • Fried garlic
  • Fish sauce

Steps

Duck Leg Confit

  1. Salt duck legs liberally and let sit overnight.
  2. The following day, brush off any excess salt and pat duck legs dry.
  3. Preheat oven to 225 degrees F.
  4. Melt 8-9 cups duck fat on low heat over stove.
  5. Arrange duck legs in oven safe container large enough that will allow duck legs to sit in single layer.
  6. Pour enough melted duck fat over duck legs to completely cover. (Duck legs should be completely submerged in duck fat.)
  7. Let slow cook in 225 degree oven for 2-3 hours until tender but not falling apart.
  8. Remove from oven and let cool completely until room temp.
  9. *Best for duck legs to be cooked a day or two in advance and kept in an air tight container.

Ginger Leek Broth

  1. Bring all ingredients to a simmer in 8 qt stock pot.
  2. Once simmering, impurities from duck bones will rise to surface.
  3. Skim impurities with large spoon or ladle and discard.
  4. Let simmer on low for 3-4 hrs.
  5. Looking for a lower simmer, small bubbling do not let come to a boil.
  6. Strain and set aside.
  7. Should yield close to 4 qts.

Arroz Caldo

  1. Bring 3 qts of ginger leek broth to simmer in 6 qt stock pot.
  2. Add washed brown rice to pot and bring to boil. Stir occasionally so rice does not stick to bottom of pot.
  3. Once at a boil, bring down to simmer and cover. Continue to stir occasionally to prevent sticking and scalding at bottom of pan. Check every 5-10 minutes. Should take 30-40 minutes for rice to open up and thicken.
  4. If desired consistency is thinner and brothier, add remaining ginger leek broth. Season with 2 tablespoons fish sauce and use microplane to grate 1” knob of peeled ginger. More fish sauce and ginger can be added if desired flavor is funkier and spicier. Salt to taste.
  5. When caldo is ready, keep on low flame.
  6. To crisp duck legs, melt duck fat and heat cast iron or black steel pan to medium heat. Duck fat should be halfway up the leg.
  7. Pat duck legs dry to avoid popping during crisping and when hot enough place duck legs skin side down.
  8. If feeding eight guest crisp in two batches and make sure not to over crowd pan, or sear in two separate pans. It should take 5-7 minutes to crisp the skin perfectly at the right temperature.
  9. Lower pan if duck fat too low. Flip duck over and heat through for another 3-5 minutes.
  10. Ladle 6 oz of caldo into each bowl.
  11. Place 1 duck leg in center of each bowl resting on caldo.
  12. Dress washed pea tendrils with enough calamansi juice to coat tendrils and season with salt. Dress liberally as the acid will cut through the richness of this dish.
  13. Place dressed tendrils around duck legs over caldo. Garnish liberally with fried garlic. Enjoy!