Duck confit with sautéed spinach and orange sauce

Make Christmas get-togethers delicious and easy by serving this delicious duck confit for your guests. What makes this dish easy, is that you can buy ready-made duck confit from both butchers and well-stocked supermarkets, but you can also easily make it yourself a few days before the big night. In the latter case the confit duck legs just need to be enjoyed during the day.


4 people 


4 confit duck legs

2 organic oranges

3 tbsp. sugar

1.5 tbsp. white wine vinegar

2 dl freshly squeezed orange juice

4 dl duck or chicken stock

25 g cold butter, cubed

250 g of spinach

Butter for frying

Salt and pepper

Step by step

Roast the confit duck legs in the oven at 200 degrees hot air/220 degrees normal for 10-15 minutes, until the skin is crispy and golden.

Grate the orange peel and fillet the orange flesh.

Melt the sugar in a pan over an even heat until it turns golden. Add the vinegar, orange peel and orange juice and simmer until half the moisture has evaporated. Now add the stock and cook again until half the liquid has evaporated. Remove the pan from the heat and whisk in cold butter cubes one by one, and season with salt and pepper. Add the orange fillets just before serving.

Sauté the spinach in butter until it softens. Season with salt and pepper.

Enjoy the confit duck legs with sautéed spinach and orange sauce.

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