Canard À L’orange Recipe

Time3h

Serves4

Duck Confit with Orange and Spring Cabbage

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Ingredients

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1
Prepare Duck Confit
In a large bowl, rub the duck legs with salt, black peppercorns, thyme, and crushed garlic. Cover and refrigerate for at least 24 hours.
2
Cook Duck
Preheat the oven to 225°F (110°C). Rinse the duck legs, then place them in a Dutch oven and cover with duck fat. Cook in the oven for about 2.5 to 3 hours until tender.
3
Make Orange Sauce
In a saucepan, combine orange juice, orange zest, sugar, and white wine vinegar. Bring to a boil, then reduce heat and let simmer until slightly thickened, about 10-15 minutes. Stir in chicken stock and season with salt and pepper.
4
Prepare Spring Cabbage
In a skillet, melt butter over medium heat. Add shredded spring cabbage, salt, and pepper. Cook until cabbage is wilted and tender, about 5-7 minutes.
5
Serve
Place duck legs on a plate, spoon orange sauce over them, and serve alongside the sautéed spring cabbage.