Recipe of Super Quick Homemade Confit Duck Leg Sous Vide With Spiced Orange Sauce

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Quick Confit Duck Leg Sous Vide With Spiced Orange Sauce. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Confit Duck Leg Sous Vide With Spiced Orange Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Confit Duck Leg Sous Vide With Spiced Orange Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Confit Duck Leg Sous Vide With Spiced Orange Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Confit Duck Leg Sous Vide With Spiced Orange Sauce estimated approx 13 Hours.

To get started with this recipe, we have to first 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 can achieve that.

My twist on 3 classic recipes added together

Ingredients and spices that need to be Prepare to make Confit Duck Leg Sous Vide With Spiced Orange Sauce:

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

Instructions to make 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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