Spiced Duck Legs with EASY Orange Sauce, Sous Vide!

I love using my sous vide to cook meat. This recipe has a youtube clip to help.

The sauce is best made well ahead and left to slowly reduce.

I try to cook two dinners at once and freeze half the sauce for next time.

For the duck:

Cook in sous vide at 75 degrees for 12 hours.

6-8 legs of duck Star anise 3-4 cloves Thyme Chinese 5 Spice For the sauce: 1 small onion 1-2 cloves of garlic, crushed 3 cups of low sodium chicken or duck stock (Yes, low sodium) 1 cup of fresh orange juice 3 tbs sherry vinegar Pepper A christmassy slug of Grand Marnier (around 1/4 cup) 2 tbs brown sugar 2 tbs orange zest 1/4 stick of cubed butter Tips: If your sauce is thin at the end, add a little cornflour slurry to thicken it. Do this also if you need a little more volume of sauce at the end. If the sauce needs a little more tart, add a squeeze of lemon, more rind, or more vinegar. We suggest low sodium stock to control the salt as it reduces. If you need to add salt at the end, feel free. You can add salt, it's very hard to take it away! Some stocks can become too salty when reduced. Duck legs are very moist. It's very difficult to screw this up and dry them out! You’d literally need to forget about them to mess it up. Make sure your oven is well pre heated to 225 and cook them until the skin is well browned and crisp. Don't be scared to push it. They’ll be tender. Trust me :) They also reheat beautifully the next day in the oven, 180C for 10 minutes.