Duck Confit with Orange Sauce

A classic French dish, duck confit is slow-cooked until tender and served with a tangy orange sauce.

Ingredients - Serves 4

Rub the duck legs with salt, garlic, and thyme. Refrigerate for 24 hours.
Preheat the oven to 275°F (135°C). Rinse the duck legs and pat dry. Place in a baking dish and cover with the duck fat.
Cook in the oven for about 3 hours, or until the meat is tender and easily pulls away from the bone.
While the duck is cooking, prepare the orange sauce. Combine the orange juice, zest, sugar, vinegar, and chicken stock in a saucepan. Bring to a boil, then reduce heat and simmer until the sauce is reduced by half.
When the duck is done, remove from the oven and let it cool in the fat.
To serve, heat a skillet over medium heat. Remove the duck from the fat, wipe off the excess, and sear in the skillet until the skin is crispy. Serve with the orange sauce.