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French · Main dishes
Duck Confit with Orange Caramel and Rosemary
A sophisticated French dish featuring tender duck meat with a crispy skin and a tangy citrus glaze. Perfect for a festive dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Season the duck with salt, pepper, orange zest, rosemary, and garlic. Let it rest in the refrigerator for 1 hour.
2
Place the duck in a sous-vide bag, adding the duck fat, orange juice, and honey. Seal the bag.
3
Cook sous-vide at 75°C (167°F) for 12 to 24 hours.
4
Remove the duck, pat it dry, and sear skin-side down in a smoking hot skillet until the skin is crispy (2–3 minutes).
5
To serve, drizzle with orange caramel made by reducing orange juice and honey until thick.
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