Orange Sauce Duck Confit

Duck Confit has always been considered one of the more popular dishes in French cuisine – Rather than to fork out dough dining out, we’ll demystify and show you how it can be done simply at the comfort of home using orange juice from MARIGOLD PEEL FRESH!

Our version of Duck Confit comes paired with a fresh and crunchy orange walnut salad, to pair with the savory and juicy taste of the meat. Be prepared to use an oven for this recipe, but trust us when we say that this tastes phenomenal… If you’re a fan of Duck Confit, you’ll love this orangey and meaty flavor bomb!
To check out more good flavors from MARIGOLD PEEL FRESH, check them out on their page :-www.facebook.com/ilovepeelfresh.sg

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  • Servings: 1

  • Time: 4 hr

  • Skill: Easy

Ingredients

  1. Salad

  2. 1 orange (peeled and cut into slices)

  3. 50g fresh rocket

  4. 10 walnuts

  5. Salad dressing

  6. 2 tbsp Peel Fresh orange juice

  7. 2 tbsp olive oil

  8. 2 tbsp balsamic vinegar

  9. 1 tsp minced garlic

  10. salt and pepper

  11. Sauce

  12. 100ml Peel Fresh orange juice

  13. 3 tbsp chicken stock

  14. 1 tbsp light soy sauce

  15. 1 tsp sugar

  16. 20g butter

  17. Salad

  18. 1 orange (peeled and cut into slices)

  19. 50g fresh rocket

  20. 10 walnuts

  21. Salad dressing

  22. 2 tbsp Peel Fresh orange juice

  23. 2 tbsp olive oil

  24. 2 tbsp balsamic vinegar

  25. 1 tsp minced garlic

  26. salt and pepper

  27. Sauce

  28. 100ml Peel Fresh orange juice

  29. 3 tbsp chicken stock

  30. 1 tbsp light soy sauce

  31. 1 tsp sugar

  32. 20g butter

Instructions

  1. Lay 5g of fresh thyme on a plate

  2. Crush and add 2 bay leaves

  3. Season with salt and pepper

  4. Lay 2 duck thighs on top

  5. Add 50ml MARIGOLD PEEL FRESH orange juice

  6. Then the rest of the thyme and bay leaves

  7. Season the top side with salt and pepper

  8. Cover and marinate in fridge overnight

  9. Transfer duck thighs to dutch oven

  10. Add enough duck fat over the thighs

  11. Cook in 100°C oven for 3-4 hours

  12. Remove confited duck from oil

  13. Transfer duck to tray and add a ladle of duck oil on top

  14. Bake on grill until skin turns golden brown

  15. Mix 50g fresh rocket in a bowl, with 10 walnuts, and 10 orange slices

  16. For salad dressing, mix 2 tbsp MARIGOLD PEEL FRESH orange juice, 2 tbsp olive oil, 2 tbsp balsamic vinegar,and 1 tsp minced garlic

  17. Salt and pepper to taste

  18. Mix well and add to salad

  19. Remove duck from oven and let it rest

  20. Add 100ml MARIGOLD PEEL FRESH orange juice to a pan,

  21. 3 tbsp chicken stock,1 tbsp light soy sauce and 1 tsp sugar

  22. Bring to boil and reduce

  23. Turn off heat and stir in 20g butter

  24. Plate salad with duck confit

  25. Add orange sauce over duck confit

  26. Lay 5g of fresh thyme on a plate

  27. Crush and add 2 bay leaves

  28. Season with salt and pepper

  29. Lay 2 duck thighs on top

  30. Add 50ml MARIGOLD PEEL FRESH orange juice

  31. Then the rest of the thyme and bay leaves

  32. Season the top side with salt and pepper

  33. Cover and marinate in fridge overnight

  34. Transfer duck thighs to dutch oven

  35. Add enough duck fat over the thighs

  36. Cook in 100°C oven for 3-4 hours

  37. Remove confited duck from oil

  38. Transfer duck to tray and add a ladle of duck oil on top

  39. Bake on grill until skin turns golden brown

  40. Mix 50g fresh rocket in a bowl, with 10 walnuts, and 10 orange slices

  41. For salad dressing, mix 2 tbsp MARIGOLD PEEL FRESH orange juice, 2 tbsp olive oil, 2 tbsp balsamic vinegar,and 1 tsp minced garlic

  42. Salt and pepper to taste

  43. Mix well and add to salad

  44. Remove duck from oven and let it rest

  45. Add 100ml MARIGOLD PEEL FRESH orange juice to a pan,

  46. 3 tbsp chicken stock,1 tbsp light soy sauce and 1 tsp sugar

  47. Bring to boil and reduce

  48. Turn off heat and stir in 20g butter

  49. Plate salad with duck confit

  50. Add orange sauce over duck confit