Luv-a-Duck Recipes

Confit Duck with Blood Orange Sauce Recipe

Confit Duck with Blood Orange Sauce

To Prep
30 minutes
How easy?
It’s so easy...
Serves
4
Luv Rating
Rating: 5 / 5
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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

Confit Duck Legs

Confit Duck Legs

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.

LUV to Show You How


Products used

Confit Duck Legs

Confit Duck Legs

Email this recipe

Reviews

Suzanne Jensen

Rating: 5 / 5

So easy to make and amazingly delicious restaurant quality

Sally

Rating: 5 / 5

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

Clare

Rating: 5 / 5

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

Suzanne

Rating: 5 / 5

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!

Sally Smith

Rating: 5 / 5

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.

Annette

Rating: 5 / 5

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


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