Best 3 Orange Confit Recipes

BABY CARROT CONFIT WITH ORANGE JUICE AND CUMIN

Steps:

• Place carrots in pot large enough to hold carrots in double layer. Pour orange juice over; add cumin. Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes. Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.

ORANGE CONFIT

Steps:

• Fill a saucepan large enough to hold oranges with water; bring to a boil. Blanch oranges for 30 seconds, then remove, change water and repeat. Carefully quarter oranges through their poles. Return them to saucepan with half the sugar and water to cover. Bring to a boil, then cook over lowest possible heat, adding water as necessary to keep them covered. Cook for 8 hours, then remove from heat and let sit overnight.
• Drain oranges and repeat process with remaining sugar and water to cover. Oranges are done when very tender but not falling apart, from 1 to 8 hours. Remove pot from heat and let cool, then refrigerate oranges with their syrup. Oranges will keep, refrigerated, for several weeks.
• Serve an orange segment with a scoop of chocolate caramel mousse, or with a dollop of whipped cream.

STEPHEN'S ROAST SQUAB WITH SEVILLE ORANGE CONFIT

Steps:

• To make the squab: Place a squab on a work surface, and with a sharp knife, remove wings and cut each wing into two pieces. Cut neck from body, and cut the body in half. Remove backbone. Split the squab in half through the breastbone. Cut off the first joint of each leg of the squab. Set all squab bones aside. Make a small slit in the excess skin of the breast. Tuck the end of the leg into this slit. Place the halved squabs in a shallow baking dish.
• Add 1/4 cup olive oil, minced shallots, minced garlic, thyme, and orange strips to the baking dish, tossing to combine. Cover and let marinate in refrigerator for 24 hours.
• In a large, heavy-bottomed saucepan, heat 1/4 cup olive oil over medium-high heat. When just beginning to smoke, add reserved squab bones, and cook for 3 to 4 minutes, stirring occasionally. Reduce heat to medium-low, and add 5 cloves unpeeled garlic and roughly chopped shallot. Cook, stirring occasionally, for 30 minutes.
• Add sherry vinegar and honey, and stir to combine. Cook until pan is dry. Add orange juice, and cook until reduced and syrupy. Transfer to a small saucepan. Add veal stock, and reduce heat to low, simmering very slowly for 40 minutes. Remove from heat, and strain through a fine sieve, pushing hard on the solids. Whisk in 1 tablespoon olive oil, and season with salt and pepper. Set aside.
• Preheat oven to 500 degrees. Remove squab from marinade. Season both sides of the squab with salt and pepper. In a large oven-proof skillet, heat remaining 1 tablespoon olive oil over high heat. Add squab, skin side down, to the skillet. Cook for 1 minute, reduce heat to medium, and cook until squab is brown, about 3 minutes. Turn squab, and place skillet in oven; roast for 8 to 10 minutes.
• While the squab is roasting, make the confit: Bring a small saucepan of water to a boil over high heat. Add minced orange, and blanch for 2 minutes; strain. In another small saucepan, bring 1 cup water and sugar to a boil; add blanched orange peel. Reduce heat to low, and simmer until tender, 5 to 7 minutes. Set aside to cool slightly.
• Remove squab from oven, and serve with sauce and orange confit drizzled over squab.