Confit Duck Leg Sous Vide With Spiced Orange Sauce

Duck - Sous Vide

4 Duck Legs

Thyme - fresh better

2 Cloves Garlic - Crushed

Sauce

Bag The Drained Liquid from Sous Vide

1 Tbls Orange Marmalade

4 Tbls Orange Juice

1 Tbls Honey

1/2 Tsp Chilli Flakes

Salt and Pepper

Pat dry the legs with kitchen paper. Using a sharpe knife cut around the top of the bone all the way round. This isn’t important but looks so nice when serving.

Put into Sous Vide bag with Thyme and crushed garlic and a little Salt. Seal the Bag and place in Fridge for a few hours - I do over night.

Set Temp of Water to 76.7 C and 12 hours. Place Bag of legs into water.

PreHeat oven to 230 C

Once complete, Remove legs from Bag put into a roasting tin with the skin side up and bake in the hot oven for 7-15 mins until skin is crisp and brown. Discard the thyme and garlic remaining.

Pour the liquid into a Jug (the oil gravy separation ones are perfect but not needed). Put jug into Fridge so that the Oil and juice separate.

Once slightly cooled - pour the oil off and put the juice into a pan. Keep the oil in the fridge and it will turn hard and white and can be used for the best roast potatoes.

Heat the pan on high and add the marmalade, Chilli Flakes, Orange juice and S&P to taste. Simmer until the sauce has slightly thickened (about 5 mins).

Remove Legs from Oven and plate - serve with the sauce