Duck legs confit with dates and orange
Duck legs confit with dates and orange
4 servings
Ingredients
- 4 duck legs confit
- 1 tbsp olive oil
- 1/3 cup dry shallots (French), chopped
- 2 tsp chopped ginger
- 1 teaspoon ground cardamom
- 1/4 tsp cinnamon
- 1 orange zest and juice
- 1/2 cup pitted dates, diced Cedar
- 2 tbsp soy sauce
- 1 bag of 300 ml demi-glace sauce
- 1/2 cup chicken broth
Preparation
- Preheat the oven to 190 C.
- Place duck legs on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes.
- Turn oven to broil. Continue cooking for 2 to 3 minutes, until the skin of the duck legs is golden brown.
- Meanwhile, heat oil in a saucepan over medium heat. Cook shallots, garlic and ginger for 1 minute.
- Add the cardamom and cinnamon. Cook and stir for 30 seconds.
- Add orange juice and zest, dates and soy sauce. Bring to a boil while stirring, then simmer for 5 to 7 minutes over low heat while stirring.
- Add demi-glace sauce and broth and bring back to a boil. Using a hand blender, blend the mixture for 1 to 2 minutes until smooth.
- Serve duck legs with sauce.
