Duck 040514

Here is a delicious recipe for Duck Confit with Orange Sauce:

Ingredients:

- 4 duck legs

- 1/4 cup kosher salt

- 1 tablespoon black peppercorns, crushed

- 4 cloves garlic, minced

- 4 sprigs fresh thyme

- 2 bay leaves

- 2 cups duck fat

- 1 cup orange juice

- 1/2 cup chicken stock

- 1/4 cup honey

- Zest of 1 orange

- Salt and pepper to taste

Instructions:

1. In a bowl, mix together the kosher salt, crushed peppercorns, minced garlic, thyme, and bay leaves. Rub the duck legs with this mixture, making sure they are well coated. Cover and refrigerate for at least 24 hours.

2. Preheat the oven to 300°F (150°C).

3. Rinse the duck legs under cold water to remove the salt mixture. Pat dry with paper towels.

4. In a large ovenproof skillet or Dutch oven, heat the duck fat over medium heat. Add the duck legs, skin side down, and cook for 5-6 minutes until browned. Turn the duck legs over and cook for another 2-3 minutes.

5. Transfer the skillet to the preheated oven and cook for 2-3 hours, until the duck legs are tender and the meat is falling off the bone.

6. While the duck is cooking, make the orange sauce. In a saucepan, combine the orange juice, chicken stock, honey, and orange zest. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, until the sauce has thickened slightly. Season with salt and pepper to taste.

7. Once the duck is cooked, remove from the oven and let it cool slightly. Remove the duck legs from the fat and place on a paper towel-lined plate to drain any excess fat.

8. To serve, place the duck legs on a serving platter and drizzle with the orange sauce. Garnish with fresh thyme or orange slices, if desired.

Enjoy your delicious Duck Confit with Orange Sauce!