Duck Confit with Crispy Skin and Garlic Potatoes

local_grocery_store Ingredients

• 4 duck legs
• 1/2 cup kosher salt
• 2 tbsp black pepper, freshly ground
• 10 cloves garlic, smashed
• 6 sprigs fresh thyme
• 4 cups duck fat
• 1 1/2 lbs potatoes, peeled and cut into 1-inch pieces
• 2 tbsp olive oil

restaurant_menu Method

1. 1.Preheat the oven to 225°F.
2. 2.Season the duck legs generously with kosher salt and black pepper. Add the garlic and thyme to the duck legs and toss to combine.
3. 3.Arrange the duck legs in a single layer in a large baking dish. Pour the duck fat over the duck legs, making sure they are completely covered.
4. 4.Cover the baking dish with foil and place it in the oven. Bake for 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
5. 5.While the duck is cooking, make the garlic potatoes. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are tender.
6. 6.Drain the potatoes and return them to the pot. Add the olive oil and garlic and cook over low heat for 2 to 3 minutes, or until the garlic is fragrant and the potatoes are coated in the oil.
7. 7.When the duck is done, remove it from the oven and increase the oven temperature to 450°F. Transfer the duck legs to a baking sheet and roast for 10 to 15 minutes, or until the skin is crispy and golden brown.
8. 8.Serve the duck legs with the garlic potatoes and enjoy!

lightbulb_outline Tips

• chevron_rightYou can make the duck confit up to 3 days in advance and store it in the refrigerator. To reheat, place the duck legs in a baking dish and cover with foil. Bake at 350°F for 20 to 30 minutes, or until heated through.
• chevron_rightSave the rendered duck fat for cooking. It's great for roasting potatoes, sautéing vegetables, and even frying eggs!