How to Make Delicious Confit Duck Leg Sous Vide With Spiced Orange Sauce

Without fail cooking ultimate Confit Duck Leg Sous Vide With Spiced Orange Sauce easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Confit Duck Leg Sous Vide With Spiced Orange Sauce with 11 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 9 stages of easy cooking Confit Duck Leg Sous Vide With Spiced Orange Sauce.

Ingredients all Confit Duck Leg Sous Vide With Spiced Orange Sauce

1. Needed : Duck - Sous Vide.

2. Needed 4 : Duck Legs.

3. Needed : Thyme - fresh better.

4. Prepare 2 Cloves : Garlic - Crushed.

5. Prepare : Sauce.

6. Prepare Bag : The Drained Liquid from Sous Vide.

7. Prepare 1 Tbls : Orange Marmalade.

8. Prepare 4 Tbls : Orange Juice.

9. Needed 1 Tbls : Honey.

10. Prepare 1/2 Tsp : Chilli Flakes.

11. Needed : Salt and Pepper.

If all ingredients Confit Duck Leg Sous Vide With Spiced Orange Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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