Confit of duck to the oven with orange sauce in one of the most traditional dishes of French cuisine well known for its taste and texture but this time, our friend we wanted to share version with reduced orange sauce and kumquats, dwarf oranges from China that will give an extraordinary touch to this baked orange duck confit.
How to make baked duck confit in orange and kumquat salt:
Squeeze the oranges in a pot, add the thinly sliced kumquats and the brown sugar and cook over medium low heat for about a quarter of an hour. When the quick and easy orange sauce has a thicker texture and takes on an ocher yellow hue, it will be ready for the baked duck thighs, so we remove it from the heat and reserve.
While the orange sauce is being made, we place the duck confits in a baking dish / mold and the rosemary branch on top and bake them for about 18 minutes at 100ºC. After that time we raise it to 200 ºC and finish cooking the duck confit in the oven so that the skin is browned for about 3 more minutes ( in total it is 20 minutes ).
The meat should be brown but tender.
Trick: We can put a tray with water in the lower part of the oven to create a humid environment inside so that the meat does not dry out thanks to the steam.Once well done, heat the reduced orange duck sauce that we have reserved a little and pour it over the thighs before serving. We can decorate the duck confit with orange with a few slices of kumquats on top.
I recommend that you accompany the honor duck confit with orange and kumquat sauce with a salad with lamb’s lettuce and arugula so that the subtle bitterness of these vegetables contrasts even more with the sweet flavor of the sauce to accompany the duck confit. If you liked the recipe for Duck Confit baked in orange and kumquat salt ,