He baked duck confit with orange sauce In one of the most traditional dishes of French cuisine, well known for its flavor and texture, but this time, our friend from Tererecetas has wanted to share with RecetasGratis her version with a reduction of orange sauce and kumquats, some dwarf oranges originating in China that They will give an extraordinary touch to this baked orange duck confit.
4 diners 45m Main course Low difficulty Additional features: Medium cost, Baked recipes, Traditional French recipe Ingredients:
- 4 pieces of duck confit of 300 grams each
- 250 grams of kumquats or dwarf oranges
- 3 juice oranges
- 4 rosemary sprigs
- 1 tablespoon of brown sugar
Steps to follow to make this recipe: 1
We squeeze the oranges in a pot, add the kumquats cut into thin slices and the brown sugar and let it cook over medium low heat for approximately a quarter of an hour. By the time the quick and easy orange sauce has a thicker texture and takes on an ocher yellow hue it will be ready for the baked duck thighs so we remove it from the heat and reserve.
While the orange sauce is being made, place the duck confits in an ovenproof dish / pan and the rosemary sprig on top and bake them for about 18 minutes or so at 100ºC. After that time we raise it to 200 ºC and finish cooking the duck confit in the oven so that the skin is browned about 3 more minutes (in total there are 20 minutes). The meat should be browned but tender.
Trick: We can put a tray with water in the bottom of the oven to create a humid environment inside so that the meat does not dry out thanks to the steam.
Once well done, heat the reduced orange duck sauce that we have reserved a little and pour it over the thighs before serving. We can decorate the orange duck confit with a few slices of kumquats on top.
I recommend that you accompany the duck confit al honro with orange sauce and kumquat with a salad with lamb's lettuce and arugula so that the subtle bitterness of these vegetables contrasts even more with the sweet flavor of sauce to accompany the duck confit.
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