Recipe of Ultimate Confit Duck Leg Sous Vide With Spiced Orange Sauce

Confit Duck Leg Sous Vide With Spiced Orange Sauce.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, confit duck leg sous vide with spiced orange sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Confit Duck Leg Sous Vide With Spiced Orange Sauce is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look wonderful. Confit Duck Leg Sous Vide With Spiced Orange Sauce is something which I have loved my whole life.

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

The ingredients needed to make Confit Duck Leg Sous Vide With Spiced Orange Sauce:

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

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.

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