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

Confit Duck Leg Sous Vide With Spiced Orange Sauce.

Hi, I'm Brenda. Today, I will show you a way to make confit duck leg sous vide with spiced orange sauce recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it's super satisfying.

Confit Duck Leg Sous Vide With Spiced Orange Sauce Recipe

Confit Duck Leg Sous Vide With Spiced Orange Sauce is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Confit Duck Leg Sous Vide With Spiced Orange Sauce is something which I have loved my entire life. They're fine and they look fantastic.

Confit Duck Leg Sous Vide With Spiced Orange Sauce is one of the most favored of current trending foods on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Confit Duck Leg Sous Vide With Spiced Orange Sauce is something which I have loved my entire life.

To begin with this particular recipe, we must 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 cook that.

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

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