Maple Leaf Farms Duck Leg Confit (gf) Recipe
Crispy Duck Legs, Braised Red Cabbage, Orange Reduction
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Preparing the Duck Legs
Rub the duck legs with salt and place them in a shallow dish. Cover and refrigerate for at least 12 hours, preferably 24 hours.
- 2
Cooking the Duck Legs
In a large pot, melt the duck fat over low heat. Rinse the duck legs and place them in the pot, ensuring they are fully submerged. Cook on low heat for 2.5 to 3 hours, until tender.
- 3
Making the Braised Red Cabbage
Shred the red cabbage and place it in a large saucepan. Add apple cider vinegar, brown sugar, cloves, and a pinch of salt. Cook over medium heat for 30 minutes, stirring occasionally, until tender.
- 4
Preparing the Orange Reduction
In a small saucepan, combine orange juice and orange zest. Simmer over medium heat until reduced by half and syrupy, about 15 minutes.
- 5
Crispy Duck Finish
Preheat the oven to 400°F (200°C). Remove duck legs from fat and place them on a baking sheet. Roast in the oven for 15-20 minutes until skin is crispy.
- 6
Serving
Serve the crispy duck legs with a side of braised red cabbage and drizzle with orange reduction.
