Duck Confit with Orange Sauce
This is one of James' favourite recipes, he describes it as "off the chart"! Duck confit is a traditional French recipe which is surprisingly easy to make. The orange sauce is a delicious addition!
Ingredients
For the confit:
- 4 duck legs
- 15g table salt per kilo of duck legs
- 600ml duck fat
- 4 tablespoons runny honey
For the sauce:
- 200g caster sugar
- 4 oranges, segmented with the zest julienned
- Juice of 2 oranges
- 200ml veal jus
- 25g butter
- 2 tablespoons sherry vinegar
To serve:
- Greens
- Butter
Method
For the honey confit of duck preheat the oven to 140°C.
Coat the duck legs in the salt. Cover and leave for 24 hours in the fridge.
Rinse the duck legs and wash the salt mix off the duck. Place in an ovenproof saucepan and add the duck fat.
Bring to a simmer then put the lid on and cook in the oven for 2½ hours.
Remove the duck from the fast and set aside to cool.
Set the oven to 200°C. Place the duck legs in a pan. Squeeze the honey over each leg and reheat and colour in the oven for 20–30 minutes.
Remove from the oven baste with the honey and juices and set aside to rest.
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.
For the greens, melt the butter over a medium heat, add the greens and the water and cook until wilted.
To serve: place the duck on a serving plate alongside the greens. Add the orange segments to the sauce and spoon over the duck.
Ingredients
For the confit:
- 4 duck legs
- 15g table salt per kilo of duck legs
- 600ml duck fat
- 4 tablespoons runny honey
For the sauce:
- 200g caster sugar
- 4 oranges, segmented with the zest julienned
- Juice of 2 oranges
- 200ml veal jus
- 25g butter
- 2 tablespoons sherry vinegar
To serve:
- Greens
- Butter
Method
For the honey confit of duck preheat the oven to 140°C.
Coat the duck legs in the salt. Cover and leave for 24 hours in the fridge.
Rinse the duck legs and wash the salt mix off the duck. Place in an ovenproof saucepan and add the duck fat.
Bring to a simmer then put the lid on and cook in the oven for 2½ hours.
Remove the duck from the fast and set aside to cool.
Set the oven to 200°C. Place the duck legs in a pan. Squeeze the honey over each leg and reheat and colour in the oven for 20–30 minutes.
Remove from the oven baste with the honey and juices and set aside to rest.
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.
For the greens, melt the butter over a medium heat, add the greens and the water and cook until wilted.
To serve: place the duck on a serving plate alongside the greens. Add the orange segments to the sauce and spoon over the duck.
