Recipe: Yum-Yum Confit Duck Leg Sous Vide With Spiced Orange Sauce

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We hope you got benefit from reading it, now let's go back to confit duck leg sous vide with spiced orange sauce recipe. To cook confit duck leg sous vide with spiced orange sauce you need 11 ingredients and 9 steps. Here is how you achieve it.

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

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

Steps 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.

Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone. Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper flakes and a touch of Grand Mariner for elegance. Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired.

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