Sam Choy's Kitchen recipe: Duck Confit with L'Orange Glaze
10 Duck Legs 2 Quarts of Salad Oil Orange Zest 2 ea Chinese Five Spice (2 tsp Chinese Five Spice Powder) 6 Cloves 10 Black Peppercorns 1 Slice Crushed Ginger Saute Ducks in 2T oil until brown and add rest of the ingredients and cook at 200 degrees for 2 hours or until tender.
Orange Glaze 1 Cup fresh orange juice 1/2 Cup Sugar 1 t balsamic vinegar 1 t salt 1 t coarse black pepper 1 T cornstarch slurry Combine all ingredients and bring to boil. Simmer for 1 minute and chill down.
Glaze Duck legs with Orange sauce and broil for 1-2 minutes until caramelized. Add remaining sauce before serving.