Duck confit with orange marmalade and sweet potato
Prep time: 120 minServes: 4
Pairs with
The richness of duck confit and the bittersweet orange tone — a medium to full-bodied red.
Ingredients
- 4 duck legs
- 500 g duck fat (or rapeseed oil)
- 2 sweet potatoes
- 3 tbsp orange marmalade
- Thyme
- Bay leaf
- Garlic
- Flaky salt
Method
- 1Salt duck legs the day before. Pat dry. Place in a baking dish with duck fat, garlic, thyme, and bay leaf. Confit in oven at 140°C for 2 hours. Roast sweet potato slices for 20 min. Last 10 min: remove duck legs, glaze with orange marmalade until shiny. Serve with sweet potato.