Duck Confit
Indulge in tender duck legs slowly cooked in rich duck fat, paired with crispy potatoes for a decadent feast.
Ingredients
- 4 duck legs
- 2 kg duck fat
- 20 g salt
- 4 garlic cloves, crushed
- 4 sprigs thyme
- 1 onion, finely sliced
- 1 kg potatoes
- 25 g butter
- 1 bunch parsley, chopped
- 1 tsp black pepper
How to make it
- Mix the salt, black pepper, crushed garlic and thyme leaves, then rub the mixture all over the duck legs. Cover and cure in the fridge for 12 hours.
- Rinse off the cure lightly, pat the duck legs completely dry, and arrange them snugly in a heavy pot. Melt the duck fat and pour it over until the legs are fully submerged.
- Warm the fat over very low heat until it barely shivers, then confit the duck legs gently for about 2 hours, until the meat yields easily and stays intact.
- Lift the duck legs out and let them rest on a tray for a few minutes. Keep 4 tbsp of the duck fat aside for the potatoes.
- Boil the potatoes in salted water until just tender, then drain and cut them into thick pieces.
- Sweat the onion slowly in the reserved duck fat for 5 minutes, add the potatoes and cook them until golden at the edges. Add the butter and chopped parsley, then toss until coated and glossy.
- Set the duck legs skin-side up in a hot oven at 220°C for 10 minutes, just until the skin turns crisp and deep golden.
- Serve one duck leg on a dinner plate with the parsley potatoes beside it, with the rendered duck fat spooned lightly over the potatoes.
