Orange Pepper Duck Leg Confit
Treat yourself to something truly special with this indulgent meal that showcases the classic French technique of confit. Chef Kevin patiently renders the flavorful fat from each duck leg, then roasts them low and slow in that rendered fat until the meat is unbelievably succulent and melt-in-your-mouth tender. It’s sauced with a glaze that combines the tangy sweetness of orange with a gentle kick of freshly ground black pepper—a perfect contrast to the richness of the duck. And speaking of contrast: The Yukon Gold Herbed Potato Salad might seem unexpected, but its cool, refreshing creaminess provides a just-right accompaniment to the luxurious centerpiece. Enjoy this impeccably crafted meal with a simply dressed arugula salad for crisp freshness.
Nutritional facts
Protein
41g
Carbs
51g
Calories
870kcal
Fat
55g
Ingredients
Duck Leg Confit, Extra Virgin Olive Oil, Black Pepper, Gum, Xanthan, Honey, Kosher Salt, Mayonnaise, Yukon Potatoes, Green Onion, Lemon Juice, Orange Juice
Contains eggs, soybeans.
Reviews
4.5
Based on 256 reviews
Potato salad was very dry. Duck and the orange sauce was good
Jennifer · 08/11/25
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About Kevin Meehan
The mastermind and tour de force behind Michelin starred Kali Restaurant, one of Los Angeles most celebrated kitchens. Chef Kevin is known for his delicious take on modern Californian cuisine, using only the finest ingredients from the Golden State. With 30 years of cooking experience in the finest kitchens in the world, he and his amazing team are proud to bring a little taste of his love for cooking to you and cook unity.
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