Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, confit duck leg sous vide with spiced orange sauce. One of my favorites. For mine, I am going to make it a bit tasty. 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’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Confit Duck Leg Sous Vide With Spiced Orange Sauce is something which I have loved my whole life.
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. Sous Vide is a great way to make Duck Confit. Its cleaner and easier and tastes out of this world. #confit #duckbreast #bigmeatsunday LIKE & SUBSCRIBE !
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare Duck - Sous Vide
- Get 4 Duck Legs
- Prepare Thyme - fresh better
- Make ready 2 Cloves Garlic - Crushed
- Make ready Sauce
- Take Bag The Drained Liquid from Sous Vide
- Get 1 Tbls Orange Marmalade
- Prepare 4 Tbls Orange Juice
- Prepare 1 Tbls Honey
- Take 1/2 Tsp Chilli Flakes
- Prepare Salt and Pepper
The dense, hard-working muscle in duck legs can become tough when cooked at a high temperature. You can avoid this common problem by cooking duck legs sous vide. The low temperature and long cooking time used in this method ensure that the legs stay delectably tender. Our duck confit recipe with duck sauce uses Gressingham duck.
Instructions to make Confit Duck Leg Sous Vide With Spiced Orange Sauce:
- 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
The low temperature and long cooking time used in this method ensure that the legs stay delectably tender. 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.
So that is going to wrap this up for this special food confit duck leg sous vide with spiced orange sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
