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Confit Duck à l’Orange Sanguine

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.

Serves 2.

  • 2 confit duck legs (see below)

  • 100g sugar

  • 2 blood oranges, juiced and zested

  • 100ml stock

  • Splash of red wine

  • 1 tbsp red wine vinegar

  • dried thyme and oregano

  • 50g butter

  1. Rub the confit duck legs with salt and pepper and roast in a hot oven for 20 minutes.

  2. Caramelise the sugar over a low heat.

  3. Add the juice, zest and herbs.

  4. Add the stock and red wine, and bring to a simmer.

  5. Add the red wine vinegar. Taste and adjust as desired.

  6. Melt in the butter and reduce.

  7. Pour the sauce over the duck.

For confiting the duck in the first place, I like to use the BBC Good Food recipe, here.

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