Duck l'Orange (with orange sauce)

Ingredients:

Duck confit

• 4 duck legs for confit with bones
• 3 tablespoons ground cinnamon
• 3 tablespoons ancho chili powder
• 3 tablespoons pasillo chili powder
• 3 tbsp. l. ground cumin
• 3 tablespoons ground coriander
• 3 tablespoons ground ginger
• 3 tbsp. l. brown sugar
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tablespoons coarse salt
• 1 tbsp allspice
• 1 tbsp. l. ground cloves
• 1 tbsp. ground fennel seeds
• 1 teaspoon cayenne pepper
• 1 teaspoon dried chili de árbol pepper
• 2 tbsp coarsely ground black pepper + more as needed
• 2 tbsp. l. rapeseed oil
• 110 g bacon, cut into three equal strips

Gastrik Sauce

• 3 cups freshly squeezed orange juice
• 2 tbsp. sugar
• 1 head of garlic, cut in half crosswise
• 2 tablespoons orange liqueur, such as Grand Marnier
• 10 cm ginger root, coarsely chopped
• 2 tbsp. + 2 tbsp. Chardonnay wine vinegar
• 1 habanero or hot chili pepper
• 3 tablespoons of cold water
• 2 tbsp. l. chopped parsley
• 1 tbsp finely chopped chives
• 2 tsp coarsely ground pink peppercorns
• 1 teaspoon finely chopped thyme

Duck breasts

• 4 duck breasts, skin slit in several places

Candied kumquat

• 8 kumquats, thinly sliced

Cranberry relish

• 1 cup freshly squeezed orange juice
• 2 tablespoons of honey
• 1.5 cups fresh cranberries
• Fresh thyme sprigs for serving

Preparation:

1. Gastrik sauceIn a medium saucepan, combine the orange juice, sugar, garlic, orange liqueur, ginger, and 2 cups vinegar and bring to a boil over high heat. Cook until the mixture has reduced by half, about 20 minutes. Set aside 1 cup of the sauce for candied kumquats.
2. Strain the remaining sauce and transfer to a large saucepan with high sides. Cook over high heat until the mixture is reduced by half again, about 15 minutes. Make small slits in the pepper with a knife, add it to the sauce, and cook for another 5 minutes. Add the remaining 2 tablespoons of vinegar and cook for 1 minute. Stir in the butter and cook until melted. Add the parsley, chives, peppercorns, and thyme, and season with salt and pepper to taste.

3. Duck confit

   
   In a small bowl, combine cinnamon, chili powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seeds, cayenne pepper, chile de arbol, and 2 tablespoons black pepper.
4. Heat vegetable oil in a large nonstick skillet over medium heat. Add the bacon and cook until golden brown on both sides and the fat has rendered, about 10 minutes. Transfer the bacon to a plate lined with paper towels.
5. Preheat oven to 175°C and place a rack on a rimmed baking sheet.
6. Sprinkle the duck legs with salt, black pepper, and some of the seasoning. Store the remaining seasoning in an airtight container for later use. Place the legs, fat side down, in the rendered fat in a nonstick skillet. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Flip them over and cook until the other side is crisp, another 10 minutes. Transfer to the prepared baking sheet and keep warm until ready to serve.

7. Duck breasts

   
   Season the duck breasts on both sides with salt and black pepper and place skin-side down in a cast-iron skillet. Cook slowly over medium heat, draining the rendered fat several times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking until medium-rare, or until a thermometer inserted into the center registers 140°F (60°C). Transfer to a cutting board and let rest for 10 minutes, then slice across the grain into 1/4-inch-thick slices.
8. Candied kumquatsIn a small saucepan, bring the reserved 1 cup of gastrik sauce to a boil. Reduce heat to low, add the kumquats, and simmer until soft and crystallized, about 20 minutes.
   
   Cranberry relishIn a small saucepan, combine the orange juice and honey, bring to a boil, and simmer until the mixture has reduced by a quarter, about 3 minutes. Add the cranberries and simmer until the berries burst and the mixture has thickened slightly, about 10 more minutes.
   
   For servingSpoon gastrik sauce onto 4 large dinner plates. Top with duck slices and duck confit, garnish with kumquats and cranberry relish. Garnish with thyme sprigs, if desired.