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Duck Confit with Orange Marmalade Recipe

Who doesn’t love the timeless appeal of a good, home-cooked meal? Perhaps, it’s the comforting classic, the enchanting delicacy from the South of France, the Duck Confit with Orange Marmalade.

Each recipe has a unique story, a tale of cultural heritage and culinary evolution. The fusion of these flavors promises a delightful feast that could make any evening special.


For the Duck Confit:

4 duck legs

4 tablespoons coarse sea salt

8 sprigs of fresh thyme

4 garlic cloves, crushed

2 bay leaves

Freshly ground black pepper

For the Orange Marmalade:

4 oranges

1 cup granulated sugar

1 cup water


Step 1

Start by preparing the duck confit. In a bowl, combine the sea salt, crushed garlic, and a generous amount of freshly ground black pepper.

Step 2

Rub the duck legs thoroughly with the salt mixture, ensuring they are coated evenly. Place the duck legs in a shallow dish, cover, and refrigerate for at least 24 hours to allow the flavors to meld and the salt to penetrate the meat.

Step 3

After marinating, preheat your oven to 300°F (150°C).

Step 4

Rinse the duck legs under cold water to remove the excess salt. Pat them dry with paper towels.

Step 5

In a large, oven-safe skillet, heat a small amount of oil over medium-high heat. Add the duck legs, skin side down, and sear them until golden brown. This process helps render the fat and develop a crisp skin.

Step 6

Turn the duck legs over and add the thyme sprigs and bay leaves to the skillet. Place the skillet in the preheated oven and cook for approximately 2 hours until the duck is tender and the meat falls off the bone.

Step 7

While the duck is cooking, prepare the orange marmalade. Zest two of the oranges and set the zest aside. Peel all the oranges, removing the white pith, and separate the segments.

Step 8

In a saucepan, combine the sugar and water and bring to a simmer over medium heat. Add the orange segments and cook for about 15-20 minutes until they become soft and the mixture thickens.

Step 9

Remove the orange segments from the saucepan and chop them into small pieces. Return them to the saucepan along with the orange zest.

Step 10

Cook for an additional 10 minutes, stirring occasionally until the marmalade reaches a jam-like consistency.

Step 11

Once the duck legs are cooked, remove them from the oven and let them cool slightly.

Step 12

Carefully remove the skin and shred the meat into bite-sized pieces.

Step 13

Serve the shredded duck confit with a generous dollop of orange marmalade on top. The combination of the rich, tender duck meat with the sweet and tangy marmalade creates a flavor explosion in every bite.

Nutritional Benefits of this Recipe

High-Quality Protein

Duck meat is a fantastic source of protein, which plays a crucial role in muscle repair and growth. The duck confit in this recipe provides a generous amount of lean protein, aiding in satiety and supporting overall health.

Essential Vitamins and Minerals

The combination of duck and oranges in this recipe adds a wealth of essential vitamins and minerals to your diet. Oranges are packed with vitamin C, which boosts your immune system and promotes healthy skin. Duck meat is rich in B vitamins, including niacin, riboflavin, and vitamin B12, which are vital for energy production and nervous system function.

Healthy Fats

While duck meat does contain fat, it predominantly consists of monounsaturated and polyunsaturated fats. These heart-healthy fats can help lower bad cholesterol levels and reduce the risk of heart disease when consumed as part of a balanced diet.

Energy-Boosting Carbohydrates

The addition of orange marmalade and the suggested accompaniments provide a touch of carbohydrates, which serve as a source of energy for your body. Carbohydrates are essential for maintaining an active and healthy lifestyle.


Duck confit with orange marmalade pairs beautifully with a variety of side dishes. Here are a few suggestions to enhance your dining experience:

Herbed Roasted Potatoes: Toss baby potatoes with olive oil, minced garlic, chopped fresh herbs (such as rosemary and thyme), salt, and pepper. Roast in the oven until golden and crispy.

Sautéed Green Beans with Almonds: Cook fresh green beans in a skillet with melted butter, sliced almonds, and a squeeze of lemon juice. Season with salt and pepper.

Buttery Mashed Cauliflower: Steam cauliflower florets until tender, then mash them with butter, garlic powder, salt, and pepper. For added creaminess, stir in a splash of heavy cream.

Proper Preservation

If you find yourself with leftovers or want to make duck confit in advance, proper preservation is key. Follow these steps to ensure your duck confit stays fresh and delicious:

  • Allow the duck confit to cool completely before storing it.
  • Place the shredded duck meat in an airtight container or a sealable plastic bag.
  • Pour the rendered duck fat from the skillet over the shredded meat to cover it entirely.
  • Seal the container tightly and refrigerate for up to one week or freeze for longer-term storage.
  • The rendered duck fat acts as a natural preservative, keeping the meat moist and flavorful. When ready to enjoy, simply reheat the confit in a skillet until heated through.

Cheesy Chicken and Rice Recipe

Now that we have explored the intricacies of Duck Confit with Orange Marmalade, let’s introduce you to another fantastic recipe that you can add to your culinary repertoire.

Minute Rice offers a delicious Cheesy Chicken and Rice recipe that combines tender chicken, flavorful rice, and melted cheese for a comforting and satisfying meal. You can find the recipe here: https://minuterice.com/recipes/cheesy-chicken-and-rice/ Give it a try, and you’ll discover a delightful dish that is quick and easy to prepare.

Whether it’s the sumptuous Duck Confit with Orange Marmalade or the comforting Cheesy Chicken and Rice, cooking these dishes is a testament to the joy of preparing food and the warmth of sharing a meal with your loved ones. So put on that apron and create culinary memories!

If you have any questions, please ask below!