Baked duck confit recipe in orange sauce and kumquat

The baked duck confit with orange sauce in one of the most traditional dishes of French cuisine well recognized for its flavor and texture but this time, our friend of Terereceta wanted to share with recipes its version with a reduction of orange sauce and kumquats, dwarf oranges from China that will give an extraordinary touch to this duck confit to orange in the oven.

Ingredients to make baked duck confit in orange sauce and kumquat:

1. We squeeze the oranges in a pot, add the kumquats cut into fine slices and brown sugar and let it cook over medium low heat for approximately a quarter of an hour. At the moment when the easy and fast orange sauce has a thicker texture and take an ocher yellow tone will already be ready for baked duck thighs so we remove it from fire and reserve.

2. While the orange sauce is made, we place the duck confits in a source/mold suitable for oven and the rosemary branch on top and bake for them for about 18 minutes or so at 100 ° C temperature. After that time we upload it to 200 ºC and finished cooking the baked duck confit so that the skin is brown about 3 more minutes (in total it is 20 minutes). The meat should be golden but tender.

Trick: We can put a tray with water at the bottom of the oven to create a humid environment inside and so the meat does not dry out thanks to water vapor.

3. Once well made, we heat the orange sauce for reduced duck that we have reserved and pour it over the thighs before serving. We can decorate the orange duck confit with a few slices of kumquats on top. I recommend that you accompany the duck to honor with orange sauce and kumquat with a salad with canons and arugula so that the subtle bitterness of these vegetables contrast Even more with the sweet sauce taste to accompany the duck confit.