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Orange Pepper Duck Leg Confit

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by Kevin Meehan

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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.

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Nutritional facts

Protein

41g

Carbs

52g

Calories

870

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

Reviews

4.4

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Based on 138 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Elisa Vomocil · 03/24/25

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