Duck Confit with Orange-Cranberry Relish
Dry duck legs with herbs and roast until crispy skin; baste with cranberry-orange glaze for a flavorful, comforting meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.uscranberries.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Refrigerator
- Paper towel
- Mixing bowl
- Plastic wrap
- Pan
- Aluminum foil
- Cutting board
- Chef's knife
- Microplane
- Spoon
- Measuring spoon
- Plate
Ingredients
- 4 duck legs (rinsed and patted dry)
- 1 tsp kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp dried rosemary
- 1 (12 -oz) bag fresh or frozen cranberries
- 1-2 whole heads of garlic, halved
- 2 oranges, zest and juice ((about 1/2 cup of juice))
- 2 Tbsp maple syrup
- 2 tsp chili flakes
- 1 Tbsp fresh rosemary, minced
- 2-3 sprigs rosemary
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