Duck Confit with Orange Sauce - James Martin Chef
Duck confit is a traditional French recipe which is surprisingly easy to make! This Duck Confit with Orange Sauce is "off the chart"!
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.jamesmartinchef.co.uk.
Ingredients
- 4 duck legs
- 15g table salt per kilo of duck legs
- 600ml duck fat
- 4 tablespoons runny honey
- 200g caster sugar
- 4 oranges, segmented with the zest julienned
- Juice of 2 oranges
- 200ml veal jus
- 25g butter
- 2 tablespoons sherry vinegar
- Greens
- Butter
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