Easiest Way to Love To Try At Home Confit Duck Leg Sous Vide With Spiced Orange Sauce

Marion Maxwell

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Easiest Way to Love To Try At Home Confit Duck Leg Sous Vide With Spiced Orange Sauce Delicious, fresh and tasty.

Confit Duck Leg Sous Vide With Spiced Orange Sauce. [Video: The Serious Eats Team, Photograph: Emily Dryden] There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. When you use sous vide to make duck confit, there's no need for any extra rendered fat, because the small amount that renders from the duck legs in the tightly sealed vacuum. This Sous Vide Duck Leg Confit is no exception.

Traditionally, the duck is roasted and served with an orange sauce, but for our modern twist — Sous Vide Duck Breast a l'Orange — we prepared duck breast with the Anova Sous Vide Precision Cooker.

Since we packed the duck breast in with orange zest and juice, as well as garlic.

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.

You can cook Confit Duck Leg Sous Vide With Spiced Orange Sauce using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Confit Duck Leg Sous Vide With Spiced Orange Sauce

You need of Duck - Sous Vide.
Prepare 4 of Duck Legs.
It’s of Thyme - fresh better.
You need 2 Cloves of Garlic - Crushed.
You need of Sauce.
Prepare Bag of The Drained Liquid from Sous Vide.
It’s 1 Tbls of Orange Marmalade.
You need 4 Tbls of Orange Juice.
Prepare 1 Tbls of Honey.
It’s 1/2 Tsp of Chilli Flakes.
Prepare of Salt and Pepper.

In this recipe, we season the legs aggressively with a salt-sugar cure before cooking them sous vide, letting them marinate in their own delicious juices. [Photographs: Vicky Wasik] Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in.

For this traditional confit (the analog alternative to our more modern and streamlined sous vide.

Sous Vide Shredded Duck Legs with Sesame Noodles Sous Vide Duck This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce.

Confit duck is a rich, wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage, kale and celeriac.

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

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..
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..
Set Temp of Water to 76.7 C and 12 hours. Place Bag of legs into water..
PreHeat oven to 230 C.
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..
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..
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..
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)..
Remove Legs from Oven and plate - serve with the sauce.

Serve the duck legs as an entrée or use the meat to make a sauce for pasta, fill tacos or enchiladas, top a steaming bowl of ramen, or add a boost of meaty protein to a salad.

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.

Pat the duck legs with paper towels to remove any excess moisture.

Place the duck legs, skin side down, in a large, heavy oven-safe skillet over medium heat.