Sous-vide confit of duck leg is great, but I thought it should also be possible to do a more juicy less flaky texture. Some experimenting with times and temperatures showed me right: 24 hours at 64.5C/148F yielded tender juicy duck legs. Duck with orange is a classic combination from French cuisine, known as Canard à l’Orange. And so a very simple but very stylish and tasty dish was born. Ingredients? Duck legs, an orange, salt and pepper, and a teaspoon of honey. That’s it! The duck is cooked in its own fat. Perfect simplicity or simple perfection?
2 duck legs
1 orange, preferably untreated
1 tsp honey
salt and freshly ground black pepper
Using a sharp knife, remove the skin from the duck legs. It doesn’t have to come off in one piece.
Pour the contents of the sous-vide bag into a tall narrow container. The duck fat will float on top of the duck juices, and the narrow container will make it easier to separate the fat from the juices.
Pat the duck legs dry with paper towels. Squeeze the juice out of the orange.
This pairs well with a full-bodied pinot blanc/bianco, pinot gris/grigio, sylvaner or gewürztraminer (for example from Alsace, Germany or Alto-Adige (Italy)). The wine should preferably not be too dry to go with the honey.