Orange Sauce Duck Confit
The Meatmen
December 18, 2015
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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Ingredients
Adjust Servings
| Salad | |
| 1orange (peeled and cut into slices) | |
| 50g fresh rocket | |
| 10 walnuts | |
| Salad dressing | |
| 2tbsp Peel Fresh orange juice | |
| 2tbsp olive oil | |
| 2tbsp balsamic vinegar | |
| 1tsp minced garlic | |
| salt and pepper | |
| Sauce | |
| 100ml Peel Fresh orange juice | |
| 3tbsp chicken stock | |
| 1tbsp light soy sauce | |
| 1tsp sugar | |
| 20g butter |
Directions
1.
Lay 5g of fresh thyme on a plate
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2.
Crush and add 2 bay leaves
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3.
Season with salt and pepper
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4.
Lay 2 duck thighs on top
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5.
Add 50ml MARIGOLD PEEL FRESH orange juice
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6.
Then the rest of the thyme and bay leaves
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7.
Season the top side with salt and pepper
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8.
Cover and marinate in fridge overnight
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9.
Transfer duck thighs to dutch oven
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10.
Add enough duck fat over the thighs
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11.
Cook in 100°C oven for 3-4 hours
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12.
Remove confited duck from oil
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13.
Transfer duck to tray and add a ladle of duck oil on top
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14.
Bake on grill until skin turns golden brown
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15.
Mix 50g fresh rocket in a bowl, with 10 walnuts, and 10 orange slices
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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
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17.
Salt and pepper to taste
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18.
Mix well and add to salad
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19.
Remove duck from oven and let it rest
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20.
Add 100ml MARIGOLD PEEL FRESH orange juice to a pan,
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21.
3 tbsp chicken stock,1 tbsp light soy sauce and 1 tsp sugar
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22.
Bring to boil and reduce
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23.
Turn off heat and stir in 20g butter
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24.
Plate salad with duck confit
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25.
Add orange sauce over duck confit
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