How to make
I present the recipe with ready-made duck legs, prepared by the confit method. If you use fresh ones, in order cook them this way, you should have duck fat, which has been melted enough to cover the legs and you should cook them on very low heat in the oven for a few hours, until the meat becomes tender. I have described in detail the method in the recipe Duck Confit with Orange Sauce.''
Put the duck confit in a baking pan and pour a little of the duck fat over them. Squeeze the juice of the 5 tangerines and pour it over the meat and the 6th tangerine is cut into circles and placed on the duck legs.
Place the pan in a preheated oven at 370°F (190 degrees) for 15-20 minutes.
During this time, prepare the blueberry sauce, for which the shallots are cut into thin crescents and fried in 3 tbsp. of olive oil, until they aquire a light golden color. Add the fruit and wine, with the addition of two pinches of salt and cook until the liquid is reduced.
The sauce can be left like this or some of the preserved whole blueberries can be added for decoration and the rest can be blended into a delicate mixture.
The cooked duck legs are served along with the tangerine slices and whole blueberries and the delicious sauce is placed on the side.
Enjoy your meal!
