Crispy Duck Recipe
Duck confit with a sweet orange sauce, served with roasted vegetables.
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Ingredients
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Duck Confit
Sweet Orange Sauce
Roasted Vegetables
Method
Duck Confit
Prepare the Duck
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.
Cook 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.
Crisp the Skin
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.
Sweet Orange Sauce
Make the Sauce
In a saucepan, combine fresh orange juice, orange zest, honey, and soy sauce. Bring to a simmer over medium heat.
Thicken 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.
Roasted Vegetables
Prepare the Vegetables
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.
Roast 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.