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

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

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