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Recommendation to Homemade Appetizing Confit Duck Leg Sous Vide With Spiced Orange Sauce

Wishing to dine Confit Duck Leg Sous Vide With Spiced Orange Sauce a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with helpful instructions on producing a Confit Duck Leg Sous Vide With Spiced Orange Sauce like a famous chef made.

Confit Duck Leg Sous Vide With Spiced Orange Sauce

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 do it.

To cook an extraordinary Confit Duck Leg Sous Vide With Spiced Orange Sauce, below are the materials required:

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

After preparing the materials, next you are ready to prepare your 5-star Confit Duck Leg Sous Vide With Spiced Orange Sauce by following the instructions below:

  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.

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. You can still cover the entire piece of meat much less fat inside a sous vide bag. This recipe (from Thomas Keller) makes a flavorful and tender duck leg. The dense, hard-working muscle in duck legs can become tough when cooked at a high temperature.

Recipe : Confit Duck Leg Sous Vide With Spiced Orange Sauce

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