THIGH IN ORANGE SAUCE

PREPARATION 90MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

4 VG duck thighs and drumsticks

• 1/3 bundle thyme 

• 4 sprigs rosemary 

• 4 cloves garlic, chopped 

• 80g coarse salt 

• 20g black pepper 

• 750ml olive oil

• 200g sugar 

• 100ml vinegar 

• 300ml orange juice 

• 250ml vegetable or chicken stock 

• 100g butter


PREPARATION METHOD

Season the thighs with the herbs, coarse salt, garlic and pepper and leave them to rest in the fridge overnight. The next day, heat the olive oil in a tall pan. When the oil is well heated to about 80ºC, add the thighs and place them in the oven covered with aluminum foil to cook slowly over a low heat of 150ºC (taking care that they don't boil) for an hour and a half. 

After an hour and a half, remove the foil and leave to brown for another 15 minutes.

Place the sugar in a small saucepan over medium heat until it caramelizes. Add the vinegar. Add the orange juice and the vegetable stock diluted in a little hot water. Add the butter and mix well until it has a velvety texture.


To accompany

 Serve with fried potatoes.


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