Duck Confit with Kumara Purée & Orange Gastrique

Name: Duck Confit with Kumara Purée & Orange Gastrique
Cuisine: New Zealand
Ingredients: 4 Duck legs; 1 kg Kumara (peeled); enough to cover Duck fat; 300 ml Orange juice; 100 g Sugar; 50 ml Red wine vinegar; 60 g Butter; 100 ml Cream; few sprigs Fresh thyme; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandduckconfitkumarapureeorangegastriquehighProteinfancyspecialslowCookedcrispySkin

Duck Confit with Kumara Purée & Orange Gastrique

Nutrition (per serving)

580Calories

38 gProtein

32 gCarbs

42 gFat

14 gSugar

1100 mgSalt

Ingredients

4 Duck legs
1 kg Kumara (peeled)
enough to cover Duck fat
300 ml Orange juice
100 g Sugar
50 ml Red wine vinegar
60 g Butter
100 ml Cream
few sprigs Fresh thyme
to taste Salt & pepper

Method

Season duck legs with salt, thyme. Cover with duck fat, cook 140°C 3–4 hours until tender. Cool in fat overnight.
For purée: boil kumara until soft, mash with butter, cream, salt & pepper until silky.
For gastrique: caramelize sugar until amber, carefully add vinegar and orange juice, reduce to syrupy consistency. Season.
Crisp duck skin under hot grill. Serve on purée with gastrique drizzled – crispy-skinned NZ duck confit with sweet-tart orange sauce.