Duck Confit Legs in Orange Sauce 500g - Les Bouriettes
Two confit duck legs from Martel, served with an orange, lemon and white wine sauce
Sales unit: Can 550g (2 pieces)
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In stock
Duck à l'orange, the classic of French bistro cuisine, ready in a can.
Les Bouriettes is based in Martel in Quercy, in the heart of the southwest's duck-growing region. In the round can are two confit duck legs and the orange sauce, totaling 550 g, intended for two people. The duck meat comes from France. After opening, all you need is an oven and fifteen minutes.
The sauce is what sets this dish apart from an ordinary confit. Orange juice, as well as oranges and lemons with zest, make up 45% of it, white wine another 45%. Added to this are honey at 5%, a little sugar, and one percent Curaçao. The zest brings the fine bitterness that a duck à l'orange needs, the wine provides the acidity, and the honey rounds it out. The confit meat falls off the bone all by itself.
The legs are confit, meaning they are cooked slowly in their own fat, and placed in the can with the sauce. They are seasoned with sea salt from Noirmoutier, which makes up 1.4% of the sauce.
Weight: 550 g (2 legs, for 2 people)
Meat: Duck, origin France
Sauce: Orange juice, oranges and lemons with zest 45%, white wine 45%, honey 5%, sugar 3%, Curaçao 1%, potato starch, sea salt from Noirmoutier 1.4% (percentages based on the sauce)
Allergens: Sulfites (white wine)
Good to know: Preparation
Place the legs skin-side up in a dish and pour the sauce over them. Bake in the oven at 180°C for 15 to 20 minutes, until the skin takes on color and the sauce reduces slightly. Potatoes fried in duck fat, a potato gratin, or simply a piece of baguette for the sauce go well with this. In the glass, a full-bodied red from the southwest, a Cahors from the immediate neighborhood would be ideal.
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