Partly because I can’t resist now that I’ve discovered the French for blood orange is “orange sanguine”, and partly because I think this 70s classic is well overdue a revival, here’s a recipe for crispy confit duck legs in a glossy scarlet sauce.
I served it with polenta and a fresh salad.
2 confit duck legs (see below)
2 blood oranges, juiced and zested
Splash of red wine
1 tbsp red wine vinegar
dried thyme and oregano
Rub the confit duck legs with salt and pepper and roast in a hot oven for 20 minutes.
Caramelise the sugar over a low heat.
Add the juice, zest and herbs.
Add the stock and red wine, and bring to a simmer.
Add the red wine vinegar. Taste and adjust as desired.
Melt in the butter and reduce.
Pour the sauce over the duck.
For confiting the duck in the first place, I like to use the BBC Good Food recipe, here.