Confit Duck Leg Sous Vide With Spiced Orange Sauce
Confit Duck Leg Sous Vide With Spiced Orange Sauce

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, confit duck leg sous vide with spiced orange sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Confit Duck Leg Sous Vide With Spiced Orange Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Confit Duck Leg Sous Vide With Spiced Orange Sauce is something which I’ve loved my whole life.

Pat dry the legs with kitchen paper. vs classic. Plate dressed salad and the orange segments, and the confit duck legs. Give us anything "confit" — an ancient method of preserving meat in which it's cooked in its own fat — and we're very likely to eat it. This Sous Vide Duck Leg Confit is no exception.

To begin with this particular recipe, we must first prepare a few ingredients. You can have confit duck leg sous vide with spiced orange sauce using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Confit Duck Leg Sous Vide With Spiced Orange Sauce:
  1. Prepare Duck - Sous Vide
  2. Make ready 4 Duck Legs
  3. Get Thyme - fresh better
  4. Get 2 Cloves Garlic - Crushed
  5. Prepare Sauce
  6. Take Bag The Drained Liquid from Sous Vide
  7. Take 1 Tbls Orange Marmalade
  8. Take 4 Tbls Orange Juice
  9. Make ready 1 Tbls Honey
  10. Take 1/2 Tsp Chilli Flakes
  11. Get Salt and Pepper

Traditionally, confit is made through a centuries-old preservation process that involves salt-curing a piece of meat and then cooking it in its own fat. Mix the salt and thyme leaves together and rub into the duck legs. Our duck confit recipe with duck sauce uses Gressingham duck. Try our roast duck legs for an impressive meal.

Instructions to make Confit Duck Leg Sous Vide With Spiced Orange Sauce:
  1. Pat dry the legs with kitchen paper. Using a sharpe knife cut around the top of the bone all the way round. This isn’t important but looks so nice when serving.
  2. Put into Sous Vide bag with Thyme and crushed garlic and a little Salt. Seal the Bag and place in Fridge for a few hours - I do over night.
  3. Set Temp of Water to 76.7 C and 12 hours. Place Bag of legs into water.
  4. PreHeat oven to 230 C
  5. Once complete, Remove legs from Bag put into a roasting tin with the skin side up and bake in the hot oven for 7-15 mins until skin is crisp and brown. Discard the thyme and garlic remaining.
  6. Pour the liquid into a Jug (the oil gravy separation ones are perfect but not needed). Put jug into Fridge so that the Oil and juice separate.
  7. Once slightly cooled - pour the oil off and put the juice into a pan. Keep the oil in the fridge and it will turn hard and white and can be used for the best roast potatoes.
  8. Heat the pan on high and add the marmalade, Chilli Flakes, Orange juice and S&P to taste. Simmer until the sauce has slightly thickened (about 5 mins).
  9. Remove Legs from Oven and plate - serve with the sauce

Our duck confit recipe with duck sauce uses Gressingham duck. Try our roast duck legs for an impressive meal. Mix the the salt, thyme leaves, bay, peppercorns, star anise and orange zest in a bowl, then coat the duck legs thoroughly. A great advantage of using sous vide to make duck confit is that you can drastically reduce the amount of duck fat you need. You can still cover the entire piece of meat much less fat inside a sous vide bag.

So that is going to wrap this up with this exceptional food confit duck leg sous vide with spiced orange sauce recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!