The much-loved Australian cook Julie Goodwin shares her wonderful recipe for Confit duck legs with orange sauce.
Serves 4. Prep time: 15 minutes plus curing time. Cooking time: 2 1/2 hours
- 4 duck Maryland (drumstick and thigh)
- For the salt cure:
- ½ cup sea salt flakes
- ½ teaspoon ground white pepper
- Finely grated zest of 1 orange
For the oil
- Vegetable oil, for the confit (see note)
- 3 cloves garlic, halved
- 3 star anise
- 4 slices ginger
- 4 sprigs thyme
- 3 strips orange peel
- For the sauce
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- 1 small brown onion, peeled and sliced
- 3 sprigs thyme
- 1 cup orange juice
- ¼ cup Grand Marnier
- 1 star anise
- 2cm piece ginger
- 1 cup chicken stock
- 1 tablespoon soy sauce
- In a small bowl, combine the sea salt, pepper, orange zest and thyme. Rub the mixture all over the skin of the Marylands and refrigerate for 6 hours or overnight.
- Preheat the oven to 120°C.
- Rinse the skin of the duck legs and pat dry.
- Place them in a single layer in a dish just big enough to fit them. Pour in vegetable oil to just cover, and nestle the garlic, star anise, ginger, thyme and orange peel
- around the dish. Cover tightly with foil and bake for 2 ½ hours or until the meat is soft and coming away from the bone.
- Remove the duck from the oil and drain on a paper cloth. Just before serving, place the legs skin-side down in a hot non-stick frypan to crisp up the skin.
- For the sauce, heat the oil in a medium sized saucepan. Sauté the garlic and thyme until soft and translucent. Add the remaining sauce ingredients and bring
- to the boil, stirring constantly. Cook until the sauce has reached a syrupy consistency. Strain through a fine mesh sieve into a jug ready for serving.
Love to cook? Tantalise your tastebuds on a French river cruise
Love cooking? Experience a luxury river cruise through France on board Scenic Sapphire and Scenic Diamond and participate in a series of cooking demonstrations within our unique bespoke cooking area - Scenic Culinaire.
Immerse yourself in the culinary wonders of the Rhône and Bordeaux regions onshore and on board.
And the best bit? You get to taste your creations at the conclusion of each class.
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