Confit Duck Leg Sous Vide With Spiced Orange Sauce

Name: How to cook Confit Duck Leg Sous Vide With Spiced Orange Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

farang31

Confit Duck Leg Sous Vide With Spiced Orange Sauce

My twist on 3 classic recipes added together

Ingredient

Food ration :

4 servings

Cooking time :

13 Hours

Duck Legs

2 Cloves

Garlic - Crushed

Bag

The Drained Liquid from Sous Vide

1 Tbls

Orange Marmalade

4 Tbls

Orange Juice

1 Tbls

Honey

1/2 Tsp

Chilli Flakes

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Set Temp of Water to 76.7 C and 12 hours. Place Bag of legs into water.

* Step 4

PreHeat oven to 230 C

* Step 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.

* Step 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.

* Step 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.

* Step 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).