Duck Confit with Sautéed Spinach and Orange Sauce
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Gastrotools
Recipes from professionals
Make Morten's Evening and Christmas extra easy by serving duck confit at the table. The advantage is that you can buy ready-made duck confit from both butchers and well-stocked supermarkets, but you can also easily make it yourself a few days before the big evening. Then the confited duck legs just need to be warmed up on the day.
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Servings
: 4
servings
Ingredients
4
confited duck legs
2
organic oranges
3
tbsp
sugar
1.5
tbsp
white wine vinegar
2
dl
freshly squeezed orange juice
4
dl
duck or chicken stock
25
g
cold butter cubes
250
g
spinach
Butter for roasting
Salt and pepper
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Instructions
Step 1/9
Roast the confited duck legs in the oven at 200 degrees fan/220 degrees regular oven for 10-15 minutes, until the skin is crispy and golden.
Step 2/9
Zest the orange and fillet the orange flesh.
Step 3/9
Melt the sugar in a pan over medium heat until it turns golden.
Step 4/9
Add vinegar, orange zest and orange juice, and let it simmer until half the liquid has evaporated.
Step 5/9
Now add the stock and reduce again until half the liquid has evaporated.
Step 6/9
Remove the pan from heat and whisk in the cold butter cubes one by one. Season with salt and pepper. Add the orange fillets just before serving.
Step 7/9
Sauté the spinach in butter until it wilts.
Step 8/9
Season with salt and pepper.
Step 9/9
Enjoy the confited duck legs with sautéed spinach and orange sauce.
