Duck Leg Confit & Orange Coconut Sauce

by Einat Admony

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High Protein

Soy Free

Gluten Free

Contains Nuts

When the East meets the West, you get the best of both worlds. Confited duck leg is rubbed with a warm Baharat spice mix, then grilled to yield irresistibly crispy skin and tender, juicy meat. With a creamy pan sauce of coconut, orange and date molasses, the sweet, fruity sauce perfectly complements the duck. Served with oven-roasted caramelized sweet potatoes, broccoli for brightness, and fried shallots to add crispy texture, this is a tour around the world on a plate.

Nutritional facts

Protein

43g

Carbs

59g

Calories

940

Fat

59g

Ingredients

Crispy Fried ShallotsDuck Leg ConfitCanola and Olive Oil BlendSweet PotatoesButterRosemaryDate SyrupBroccoli Butternut SquashBlack PepperHoneyKosher SaltBaharatCoconut MilkThymeCaraway SeedOrange JuiceGinger PowderMustard Powder

Reviews

4.3

Based on 130 reviews

I love anything with duck. This was just perfect. I can’t wait for them to have another dish like this.

mayra perdomo · 01/08/25

This is the first CU meal I am puzzled about. I gave it 4 stars, I would not order it again. I have cooked duck my self, I have had it in very high end restaurants and this was just, adequate. There was no orange taste to it, or coconut taste. I think this was just a bit of stretch for CU. Have enjoyed many and most other CU meals. i just think this was a fail to be replicating as a CU meal. Good try though!

Jill Murray · 12/06/24

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About Einat Admony

Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" inYiddish) is the James Beard nominated chef and owner of Balaboosta, the fine diningMiddle Eastern & Israeli restaurant and the beloved fast casual falafel chain, Taïm.
Admony is a pillar of the international Israeli cooking community. Her food tells anintricate story of strong immigrant roots and living the American Dream. Having grownup in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to workin kitchens, and eventually landing in New York City as an ambitious young chef. After15+ years leading the New York culinary scene and establishing multiple restaurants,Admony continues to innovate and inspire with elevated yet comforting homestylecooking from her childhood.
Admony is a double-time champion and competitor of Food Network’s Chopped andThrowdown! with Bobby Flay. She has been featured by The New York Times, BonAppetit, HuffPost, Forbes, among many others. Admony has authored two cookbookswith Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient ofthe Great Immigrants award from Carnegie Corporation of New York for exemplarycontributions to American life.
Outside of leading several expanding food businesses, Admony can be found at homein Brooklyn or at her country house in the Hudson Valley, cooking for her two children,Liam and Mika, her husband and business partner, Stefan Nafziger, and a steadystream of dinner party guests.