Vegan Confit 'Duck' with Spicy Plum Sauce
Introduction
Today, we're diving into the heartwarming world of confit, traditionally a technique used to preserve meats, but here we're giving it a plant-based twist with an Asian flair. This Vegan Confit 'Duck' with Spicy Plum Sauce is a culinary bridge between tradition and innovation, perfect for a cozy evening or a special dinner.
Ingredients
- 200g shredded jackfruit
- 3 tablespoons sesame oil
- 1 teaspoon Chinese five spice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 small piece of star anise
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 200g plums, pitted and chopped
- 2 tablespoons brown sugar
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (390°F).
- In a bowl, mix shredded jackfruit with sesame oil, Chinese five spice, and a pinch of salt and pepper.
- Spread the jackfruit on a baking sheet and bake for 20 minutes until tender.
- In a saucepan, heat a tablespoon of sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
- Add chopped plums, brown sugar, soy sauce, rice vinegar, star anise, and chili flakes to the pan. Simmer until the plums are soft and the sauce has thickened.
- Remove the jackfruit from the oven and combine it with the spicy plum sauce. Mix well to ensure the jackfruit is evenly coated.
- Serve hot and garnish with additional chili flakes if desired.
Enjoy this delightful fusion of flavors and textures that make every bite a celebration of culinary creativity. Serve this dish with a side of steamed rice or fresh greens for a complete meal.
Emily
| Nutritionfacts | Calories: 250 per serving, Fat: 10g, Carbohydrates: 35g, Protein: 5g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Sesame |