Duck confit
For 4 servings:
• 4 duck thighs with skin
• 1 bag of frozen red berries
• 250 ml of orange juice
• 2 spoonfuls of white sugar
• 1 spoonful of balsamic cream
• 1 spoonful of corn flour
• Black pepper
• Salt
• Extra virgin olive oil
PREPARATION
PREPARING THE SAUCE
1. Put the red berries, orange juice, sugar and balsamic cream in a bowl.
2. Cook on a low heat until all the flavours blend together.
3. Dissolve the corn flour in a little cold water.
4. Add it to the sauce.
5. Cook it until it acquires a texture to your liking.
PREPARING THE DUCK
1. Season the duck thighs.
1. Warm the oven to 180º.
2. Roast the duck thighs for 30 minutes.
3. Turn the temperature up to 220º for the last 15 minutes to brown the meat.
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