Recipe: Delicious Confit Duck Leg Sous Vide With Spiced Orange Sauce

Confit Duck Leg Sous Vide With Spiced Orange Sauce. Pat dry the legs with kitchen paper. Sous-vide confit of duck leg is great, but I thought it should also be possible to do a more juicy less flaky texture. Some experimenting with times and temperatures showed me Pour the contents of the sous-vide bag into a tall narrow container.

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. Mix the salt and thyme leaves together and rub into the duck legs. Adobo SauceLa Cocina Mexicana de Pily. You can have Confit Duck Leg Sous Vide With Spiced Orange Sauce using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Confit Duck Leg Sous Vide With Spiced Orange Sauce

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

Orange SauceSobre Dulce y Salado. salt, sugar, sour cream, cheese, orange juice, orange, ground black pepper. This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender. Duck confit is a traditional French recipe which is surprisingly easy to make.

Confit Duck Leg Sous Vide With Spiced Orange Sauce instructions

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.

The orange sauce is a delicious addition! To make the sauce caramelise the sugar over a medium low heat then add the orange juice and stock. Bring to the boil and add the orange rind, butter and sherry vinegar. Joule gets these duck legs super tender, and a hot broiler crisps up the skin for juicy, fall-apart · Juicy sous vide duck breast served with fluffy garlic mashed potatoes and braised leeks simmered in a white wine sauce. This date-night dinner is on point!