Confit Duck with Blood Orange Sauce | Luv-a-Duck – Australia’s Favourite Duck

Confit Duck with Blood Orange Sauce

Difficulty:

Easy

Serves:

4

Prep:

30 minutes

LUV Rating:

Confit Duck with Blood Orange Sauce -
8 4.88 8
4.88 out of 5 stars

Ingredients

2 x pack of 500g Luv-a-Duck Confit Duck Legs

1 teaspoon Chinese 5 spice powder

¼ bunch coriander to garnish

Steamed rice to serve

 

Blood Orange Sauce:
1 cup water

1/2 cup honey

1 blood orange, sliced (or use regular oranges when out of Season)

¼ cup fish sauce

2 star anise

2 cinnamon quills

Juice of 1 lime (around ¼ cup)

Products used

Method

To make the blood orange sauce, combine the water and honey in a small pan and bring to the boil. Reduce heat to a gentle simmer, stirring occasionally for 5-6 mins.

Add in the oranges slices, fish sauce, star anise and cinnamon. Simmer for a further 5 mins to infuse. Stir through the lime juice and remove from the heat. Keep warm. 

Meanwhile for the duck, pre-heat the oven to 190 degrees C. Remove the duck from the pack and place skin side up on a lined baking tray. Sprinkle with 5 Spice powder and roast in the oven for 15-20 mins, or until golden and crisp.

Allow to rest for 5 mins before placing onto a serving platter. Drizzle over the blood orange sauce and garnish with coriander. Serve with steamed rice and Asian greens.

 

Recipe by Courtney Roulston and courtesy of Farm-to-Fork

Chef’s tips

You can use plums, blood oranges cherries or even regular oranges-depending on Seasonality and availability.

Here’s how


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Reviews

  • ByCreated Virginia

    SO easy and incredibly tasty. This is about to become Xmas lunch!

  • ByCreated Suzanne Jensen

    So easy to make and amazingly delicious restaurant quality

  • ByCreated Sally

    This is a light and very flavoursome sauce. Quick and easy to make

  • ByCreated Clare

    Great recipe. I looking for a different one to try but always come back to this one. I've done with regular orange and plum and also do with duck breasts. It's a winner

  • ByCreated Suzanne

    Thank you for this fabulous recipe. I halved it as I was cooking for 2 rather than 4 people. I used a mandarin rather than orange but otherwise followed the recipe, though I reduced the sauce a bit more than stated in the recipe. The flavour was amazing and the sauce beautifully syrupy. The duck was pull apart, juicy and tender. I served it with brown rice and stir fried snow peas with slithers of garlic. I’ll definitely be making this again. It’s so easy that it’s likely to be served at my next dinner party!

  • ByCreated Sally Smith

    It was delicious and so easy to make. The duck melted in my mouth and the orange sauce was sweet and salty and had the flavour of the spices. Loved every mouthful.

  • ByCreated Kim

    Love the dish after watching on TV, cooked by Courtney Roulston on Farm to Fork. It was easy and I've managed to get the blood oranges in her dish. Thanks.

  • ByCreated Annette

    This was an enormous hit with my dinner guests. Highly recommend.