Duck confit with a sweet orange sauce, served with roasted vegetables.

Rub the duck legs with salt, garlic cloves (smashed), and thyme. Place them in a dish and cover with plastic wrap. Refrigerate for at least 12 hours, preferably 24 hours.

Prepare the Duck

Preheat the oven to 225°F (107°C). Rinse the duck legs and pat dry. In a large oven-safe pot, melt the duck fat over low heat. Submerge the duck legs in the duck fat. Cook in the oven for 2 to 3 hours, or until the duck is tender and the meat pulls away from the bone.

Cook the Duck

Once cooked, remove the duck legs from the fat and let them cool. Heat a skillet over medium-high heat and place the duck legs skin-side down. Sear until the skin is crispy, about 5-7 minutes.

Crisp the Skin

In a saucepan, combine fresh orange juice, orange zest, honey, and soy sauce. Bring to a simmer over medium heat.

Make the Sauce

In a small bowl, mix cornstarch and water to create a slurry. Gradually add this mixture to the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat.

Thicken the Sauce

Preheat the oven to 425°F (220°C). Peel and cut the carrots into bite-sized pieces. Trim the Brussels sprouts and cut them in half. Slice the red bell pepper into strips.

Prepare the Vegetables

In a large bowl, toss the prepared vegetables with olive oil, salt, and black pepper. Spread them out on a baking sheet. Roast in the oven for 25-30 minutes, or until golden and tender, stirring halfway through.

Roast the Vegetables

Duck legs

Salt

Garlic cloves

Thyme

Duck fat

Fresh orange juice

Orange zest

Honey

Soy sauce

Cornstarch

Water

Carrots

Brussels sprouts

Red bell pepper

Olive oil

Black pepper

Crispy Duck

Make Crispy Duck Recipe in just 3h . Duck confit with a sweet orange sauce, served with roasted vegetables.

Crispy Duck Recipe

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