Simple Way to Prepare Favorite Confit Duck Leg Sous Vide With Spiced Orange Sauce

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, confit duck leg sous vide with spiced orange sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Confit Duck Leg Sous Vide With Spiced Orange Sauce is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Confit Duck Leg Sous Vide With Spiced Orange Sauce is something which I have loved my whole life. They’re fine and they look fantastic.

Plate dressed salad and the orange segments, and the confit duck legs. 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. The duck fat will float on top of the duck juices, and the.

To get started with this recipe, we must 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 cook it.

The ingredients needed to make Confit Duck Leg Sous Vide With Spiced Orange Sauce:

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

Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home. Mix the salt and thyme leaves together and rub into the duck legs. 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.

Instructions 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

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. Our duck confit recipe with duck sauce uses Gressingham duck. Try our roast duck legs for an Easy, Crispy Duck Leg Confit

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