Duck Confit

Rinse the duck leg, pat dry, and season with salt, ground pepper, and soy sauce. Let it marinate for 1 hour at room temperature.

Place the legs in a baking vessel, add orange slices (or rings), a sprig of rosemary, and submerge everything in vegetable oil, leaving 1-1.5 cm of headspace to the rim.

Cover tightly with foil and bake in the oven at 100°C (210°F) for 3 hours.

For the puree, wash the carrots, wrap them in foil, and roast until tender (about 40-60 minutes at 180°C / 350°F).

Add butter, heavy cream, and salt to the carrots, blend until smooth (strain through a fine-mesh sieve if desired).

For the cherry sauce, combine pitted frozen cherries, sugar, and dry red wine in a saucepan, simmer over low heat until thickened, and stir in the juice of half an orange at the very end.

Brush the finished duck leg with a glaze made of soy sauce, sweet chili sauce, and teriyaki sauce.

Return to the oven for 10-15 minutes at 180°C (350°F).