Introduction: Confit De Canard Au Orange
This is a Frecnh dishes - a fine dining in a best restaurant. Confit is rustic but you can make it fit for a king if you know how to play a little bit on the aromas. I mean if you love food, pay time for it, make it richer in taste and smell. I've added in the brine process and my new invented sauce to make this dish special. It makes the flavour of duck leg deeper with the brilliant aroma of citrus which paired so well with the warmth of cinnamon, star anise and clove in the signature sauce. I strongly agree that scents are powerful as magic, the matter is what kind of wizard you are.
Step 1: Pickled Duck Meat With Spices
Dissolve salt in 1 L of water, bring to simmer then keep away from heat and add in orange, lemon, garlic, thyme and bay leaves. Add duck legs, cover up and brine them in this liquid for 12 hours. This step enriches the flavour of duck legs, however, dont' over do it or the meat will be over seasoned.
Step 2: Drain the Brine From Duck
Drain the brine from duck, pat dry with kitchen towel and let dry completly. Meanwhile, Preheat the oven to 130°C.
Step 3: Grilled Duck
Arrange duck legs in a roasting pan, skin side up, also add the remaining garlic and thyme. Cover with chicken fat and put in the oven for 4 hours, until the skin is crispy, the meat is tender and can be easily pulled from the bone.
Step 4: Fry Potato in This Delicious Liquid
Remove duck from the pan, drain off any excess fat. Pour the fat into a clean pan then fry potato in this delicious liquid.
Step 5: Complete Confit De Canard Au Orange Dishes
Turn to low heat, sift flour and stir evenly with a whisk to make Roux - the principal thickening agent of French cuisine. Add stock, star anise, cinamon and cloves. Put on hight heat and whisk until the sauce is thicken. Meanwhile, mĩ balsamic with sugar, bring to boil and let it reduce until become glaze. Mix with orange juice and then with the mixture above.
P/s: Good luck to you!
From: Eatout.vn - a restaurant review sites for gourmet in vietnam
