Orange Duck

Method

1. 1

   For the duck confit — skip this step if you already have confit duck legs. Pre-heat the oven to 150°C.

2. 2

   In a dish, put the duck legs, salt, pepper, a few cloves of garlic, fresh herbs (keep some back for the mushrooms) and a little olive oil.

3. 3

   Cover with baking paper first, then with foil. Put in the oven for 3 hours to obtain a duck confit.

4. 4

   For the orange duck: peel the oranges and put the zest into boiling water for 5 minutes. Change the water three times and repeat the cooking each time, so the zest is not too bitter.

5. 5

   Press the oranges and keep the juice, mixed with the teaspoon of soy sauce and the shot of Grand Marnier.

6. 6

   Put the confit duck legs in a pan, add the orange mixture, and reduce it until it caramelises — it will give the legs a lacquer.

7. 7

   For the sides, brown some mushrooms in butter with a clove of garlic and the rest of the fresh herbs, and make a sweet potato purée.

8. 8

   Dress the plate and enjoy. Two tips: keep the fat from the duck legs to roast potatoes or cook meat, and use the garlic from the confit in the purée — it brings more taste and a recall of the confit. A little nutmeg in the purée works well too.