Recipe: duck confit, carrots and orange sauce

By Ashraf Saleh – Chef-owner of Coya, Sydney.

Award-winning restaurant Coya is well worth the trip over the bridge to Cromer to share the delights of this modern Australian take on Middle Eastern fare.

Serves: 4


Cooking time: 3 hours, plus 6 hours for curing time





1 kg (4 pieces) Muscovy duck* Maryland**

100 g sea salt

1 white onion, peeled

2 cinnamon quills

2 bay leaves

250 ml white wine


Carrots & figs

8 Dutch orange carrots, peeled

8 Dutch yellow carrots, peeled

4 figs, sliced into quarters

50 g butter



1 litre orange juice

50 g sugar

100 ml Grand Marnier

1 orange, zested

* Muscovy duck: a duck breed native to Central and South America. 

** Maryland: cut of poultry that contains drumstick and thigh.




Dry the duck Marylands with paper towel, rub them well with sea salt and place them on a rack. Cover and leave them for six hours to cure. Preheat the oven to 180°C (350ºF). Remove the salt from the duck Marylands and place them in a roasting pan with the onion, cinnamon, bay leaves and white wine. Cover the pan with baking paper, then seal it well with foil. Roast for two hours.



To make the sauce, boil the orange juice until reduced by half. Add the sugar to the orange juice and keep reducing the mix until it reaches a syrupy texture. Add the Grand Marnier and orange zest to the sauce. Remove the sauce from the heat and set it aside until needed.


Carrots & figs

Blanch the carrots and coat them with butter. Cut the figs into quarters.


To serve

Place one duck Maryland in the centre of a plate and add two of each carrots and a few fig quarters to the plate. Drizzle the sauce on top of the duck.

To be inspired by more of Ashraf’s dishes, follow @coyacromer and check out Coya in Sydney.