Ottoman Orange Duck Confit Recipe

Cure the duck

Pat duck legs dry with paper towels. In a small bowl mix kosher salt, granulated sugar, black pepper and 2 tablespoons orange zest. Rub the mixture evenly over both sides of each duck leg. Place legs in a single layer in a shallow dish, scatter thyme sprigs, smashed garlic and bay leaves around and on top. Cover and refrigerate for 6–12 hours (overnight recommended) to cure.

Rinse and dry

Remove duck legs from refrigerator. Rinse off the cure under cold running water to remove excess salt and sugar, pat completely dry with paper towels. Let sit at room temperature for 30 minutes while you preheat the oven to 275°F (135°C).

Slow-braise in fat (confit)

Place duck legs in a single layer in an ovenproof dish or Dutch oven. Pour duck fat over the legs so they are fully submerged (use about 3–4 cups depending on pan). Nestle the reserved thyme sprigs, garlic and a bay leaf among the legs. Cover tightly with a lid or foil and place in the oven. Braise for 2.5–3 hours until meat is tender and pulls away from the bone easily.

Cool and store (optional)

Remove the dish from the oven and allow to cool slightly. For best texture and to make ahead, transfer legs to a container and pour some of the braising fat over them; refrigerate until firm (up to 2 days). If serving immediately proceed to crisping step.

Crisp the skin

To serve, remove legs from fat and place skin-side up on a sheet pan. Preheat broiler (or oven at 425°F / 220°C). Brush any excess fat off skin if desired. Broil or roast for 6–10 minutes until skin is crisp and golden — watch closely to avoid burning. Alternatively, crisp in a hot skillet skin-side down for 6–8 minutes.

While duck is braising, toss carrots, parsnips, baby potatoes and red onion in a bowl with olive oil, salt, pepper and chopped rosemary. Spread in a single layer on a rimmed baking sheet. Roast in a 400°F (200°C) oven for 30–40 minutes, turning once halfway, until vegetables are tender and caramelized at the edges. Keep warm until plating.

In a medium saucepan over medium heat combine fresh orange juice, 1 tablespoon orange zest, honey and white wine vinegar. Bring to a gentle simmer and reduce by about one-third (6–10 minutes) until slightly thickened.

Add chicken or duck stock and continue simmering 3–5 minutes. Taste and season with salt and pepper. If you prefer a glossier, thicker sauce, whisk cornstarch with cold water to make a slurry and whisk into the simmering sauce a little at a time until desired thickness is reached (about 30–60 seconds).

Off heat, swirl in unsalted butter one tablespoon at a time to finish the sauce and give it sheen. Keep warm; reheat gently before serving if needed.

Toss together julienned orange, fennel, cucumber and sliced mint in a bowl. Dress with extra-virgin olive oil, lemon juice, salt and pepper. Let sit 10 minutes at room temperature to meld flavors.

Place a generous spoonful of roasted root vegetables in the center of each plate. Set a crisped duck leg atop the vegetables.

Spoon 2–3 tablespoons of the warm orange-honey sauce around and lightly over the duck (reserve some sauce for guests to add). Scatter julienne orange salad to the side of the duck to cut the richness.

Garnish with fresh orange segments, chopped parsley or cilantro and a light sprinkle of flaky sea salt. Serve immediately.