How to Prepare Ultimate Confit Duck Leg Sous Vide With Spiced Orange Sauce

Confit Duck Leg Sous Vide With Spiced Orange Sauce.

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, confit duck leg sous vide with spiced orange sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Confit Duck Leg Sous Vide With Spiced Orange Sauce is one of the most popular of recent trending foods on earth. It is easy, it's fast, it tastes yummy. It's appreciated by millions every day. Confit Duck Leg Sous Vide With Spiced Orange Sauce is something that I've loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook confit duck leg sous vide with spiced orange sauce using 11 ingredients and 9 steps. Here is how you cook it.

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

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