Orange Pepper Duck Leg Confit

by Kevin Meehan

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High Protein

Gluten Free

Dairy Free

Nut Free

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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