Duck confit is one of the oldest preserving techniques in French cuisine. The thighs are slowly cooked submerged in their own fat until the meat is very tender and has an intense and concentrated flavor. The sweet and sour orange and plum sauce perfectly balances the richness of the duck.
Mediterranean
Duck confit with orange and prunes
Duck leg confit in its own fat with sweet and sour orange and plum sauce. Elegant and comforting French bistro dish.
- France
- MAIN COURSES
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 38 g
- Fiber 2 g
- Carbohydrates 22 g
- Fat 30 g
- Sodium 480 mg
Story behind the dish
Preparation
Duck confit with orange and prunes is a preparation from France with medium difficulty. Reserve about 140 minutes in total (20 for mise en place and preparation, 120 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 duck legs with their fat.
- Have ready: 2 oranges (juice and zest).
- Have ready: 100 g pitted prunes.
- Have ready: 2 sprigs of thyme.
- Have ready: 2 bay leaves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Rub the thighs with salt
Rub the thighs with salt, pepper, thyme, and garlic; marinate for 12 hours in the refrigerator. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Melt the duck fat in a saucepan; dip your thighs
Melt the duck fat in a saucepan; Submerge your thighs. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook over very low heat (90 °C) 1
Cook over very low heat (90 °C) for 1.5-2 hours without boiling. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the sauce: sauté the plums for 3 minutes; add the orange juice
For the sauce: sauté the plums for 3 minutes; Add the orange juice, wine and honey. go down 10 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Brown the skin of the duck confit in a dry skillet over high heat 3 min
Brown the duck confit skin in a dry skillet over high heat for 3 min. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Serve the duck with the orange and plum sauce
Serve the duck with the orange and plum sauce. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Serve with mashed potatoes or lentils
Serve with mashed potatoes or lentils. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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