Step-by-Step Guide to Make Confit Duck Leg Sous Vide With Spiced Orange Sauce Super Quick Homemade

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Before you jump to Confit Duck Leg Sous Vide With Spiced Orange Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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Let's begin with something really easy, changing the light bulbs. Obviously you shouldn't confine this to just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you should use them instead of incandescent lights. They cost a small amount more initially, but they last ten times longer, and use much less electricity. Changing the light bulbs would keep a lot of bulbs out of the landfills, which is good. It goes further than simply swapping the lights, though; turning off lights that aren't needed is definitely another good thing to do. The family spends major time in the kitchen area, and how typically does the kitchen light go on in the morning and is left on all day long. This additionally occurs in the rest of the house, but we have been trying to save money in the kitchen. Make a practice of having the lights on only when they are needed, and you'll be astonished at the amount of electricity you save.

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We hope you got insight from reading it, now let's go back to confit duck leg sous vide with spiced orange sauce recipe. To make confit duck leg sous vide with spiced orange sauce you need 11 ingredients and 9 steps. Here is how you cook that.

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

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

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.

Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone. Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper flakes and a touch of Grand Mariner for elegance. Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired.

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