Orange Sauce recipe:
You need:
  - Rind and Juice of a Lemon
  - Rind and Juice of an Orange
  - 280g redcurrant jelly
  - 4 tbsp of port
  - ½ tsp ground ginger
  - 1 small tsp English mustard
  - ½ tsp flour

Preparation:
1. Blanch for 5mns the rind from the lemon and orange in boiling water to reduce bitterness. Dry and cut in small pieces.
2. Heat the redcurrant jelly in a pot under medium heat. When the Jelly has melted, add the lemon and orange juice, port, ginger and mustard and simmer for a few minutes.
3. Take a dessert spoon of redcurrant sauce from the pot and mix with flour in a small container; stir well until the mix is smooth and without lumps.
4. Add the blanched orange and lemon peel and the flour mix into the pot; cook briefly to allow for the sauce to thicken. Serve cold or “Tiède”.

Tips
Our Confit duck legs from are wonderfully meaty and have absorbed all the goodness from South West France. The great benefit of Tinned confit duck legs, beside long shelve live duration, is a fat content second to none. Fat goose and Fat duck are reknown for their goodness and wonderful use in versatile cooking – It would be a shame to let this go to waste and we would therefore recommend to filter the fat and store in a container in the fridge – Roasted potatoes in Duck fat cannot be beaten !!!

Confit Duck - Cooking instructions
Remove Confit legs from the tin and remove excess fat.
- Hob: Place Confit legs into saucepan. Leave to cook under medium heat, turning occasionally until golden brown.
- Oven: Preheat your oven to Gas Mark 6/200c˚. Place Confit legs skin side up into roasting tin on trivet/grid to allow excess fat to run off. Cook on top shelf for 20 minutes.
Optional
A nice way to finish off is to make the make the duck skin nice and slightly crispy. Spray over the skin some honey and place under grill for a few minutes until golden.