Duck Confit with Orange Sauce

A duck confit that's sure to please even the pickiest eaters!

Ingredients

3 Tbsp. salt

4 cloves garlic, smashed

1 shallot, peeled and sliced

6 sprigs thyme

coarsly ground black pepper

4 duck legs with thighs

4 cup duck fat

Directions

Sprinkle 1 Tbsp. of salt in the bottom of a plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shoallots, and thyme in a container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining slat, garlic, shallot, thyme, and a little pepper. Cover and refridgrate for 1-2 days.

Preheat oven to 250. degrees.

Melt the duck fat in a small saucepan. Brush the salt and seasoning off the duck. Arrange the duck pieces in single, snug layer in a high-sided baking dish. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer -- just an occasional bubble -- until the duck is tender and can be easily pulled from the bone, 3-5 hours. Remove the confit from the oven. Cool and store the duck in the fat. Note: The duck fat can be strained, cooled and resused.

Orange Sauce Ingredients

2 cups white wine

1 Tbsp. garlic

1 Tbsp. ginger

2 Tbsp. diced shllot

1 Tbsp. sugar

1 Tbsp. soy sauce

1 cup fresh orange juice

2 Tbsp. sherry vinegar

1/8 tsp. slat and pepper

2 cups chicken stock

1 Tbsp. unslted butter, softened

1 Tbsp. unalted butter cold

1 Tbsp. fine julienne of fresh orange zest

Orange Sauce Directions

Add the white wine, sherry vinegar, garlic, ginger, and shallot to a sauce pan. Reduce the mixture by half. Then add orange juice and sugar, and reduce by half. Add chicken stock, soy sauce, and orange zest, reduce by half again. By this time the sugars in the sauce should be thickening the sauce up. Watch to make sure not to burn your sauce. Once you have reached the desired thickness, mount in cold butter to finish.