Duck Confit With Orange Sauce Recipe

Cure and season the duck

In a bowl, combine 2 tbsp kosher salt, 1 tsp granulated sugar (for cure), 1 tsp cracked black pepper, 4 crushed garlic cloves, 4 sprigs fresh thyme, and 2 bay leaves. Rub evenly over 4 duck legs, place in a nonreactive dish, cover, and refrigerate for 12–24 hours.

Rinse, dry, and rest

Rinse the cure off the duck legs under cold water and pat dry thoroughly. Refrigerate uncovered for 1–2 hours to air-dry the skin.

Confit the duck

Preheat oven to 225°F (107°C). Place duck legs in a deep ovenproof dish in a single layer and cover completely with 4 cups duck fat. Submerge the legs in the fat and bake for 2.5–3 hours until the meat is tender and the bones yield to gentle pressure.

Crisp the skin

Carefully lift the legs from the fat and pat dry. Heat a skillet over medium-high heat and sear skin-side down until deeply golden and crisp, 4–6 minutes. Reserve the legs on a rack or plate.

Make the orange sauce

In a saucepan, combine 2 cups orange juice, 1 tablespoon orange zest, 1/2 cup dry white wine, 1 cup chicken stock, and 2 tablespoons granulated sugar. Simmer until reduced by about half. Whisk in 2 tablespoons butter until glossy. Season with kosher salt to taste.

Plate and serve

Arrange the crisp confit duck legs on plates, spoon the orange sauce over and around the meat, and garnish with a twist of orange zest or fresh herbs if desired.