How to Prepare Tasty Confit Duck Leg Sous Vide With Spiced Orange Sauce

Confit Duck Leg Sous Vide With Spiced Orange Sauce. Plate dressed salad and the orange segments, and the confit duck legs. 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. This Sous Vide Duck Leg Confit is no exception.

The duck fat will float on top of the duck juices, and the. Joule gets these duck legs super tender, and a hot broiler crisps up the skin for juicy, fall-apart meat and a satisfying crispy crunch. Traditionally, confit is made through a centuries-old preservation process that involves salt-curing a piece of meat and then cooking it in its own fat. You can Cook Confit Duck Leg Sous Vide With Spiced Orange Sauce using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Confit Duck Leg Sous Vide With Spiced Orange Sauce

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

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. Our duck confit recipe with duck sauce uses Gressingham duck. Try our roast duck legs for an impressive meal. Mix the the salt, thyme leaves, bay, peppercorns, star anise and orange zest in a bowl, then coat the duck legs thoroughly.

Confit Duck Leg Sous Vide With Spiced Orange Sauce step by step

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 dense, hard-working muscle in duck legs can become tough when cooked at a high temperature. You can avoid this common problem by cooking duck legs sous vide. The low temperature and long cooking time used in this method ensure that the legs stay delectably tender. 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.