Duck Confit with Roasted Potatoes

local_grocery_store Ingredients

• 4 Duck legs, confit
• 2 tablespoons Salt, divided
• 1 teaspoon Black pepper, ground
• 4 sprigs Thyme, fresh
• 4 cloves Garlic, minced
• 1/4 cup Olive oil, for confit
• 1.5 lbs Potatoes, cut into wedges
• 2 sprigs Rosemary, fresh
• 1 teaspoon Garlic powder
• 1 teaspoon Salt, for potatoes
• 1/2 teaspoon Black pepper, for potatoes
• 2 tablespoons Olive oil, for potatoes

restaurant_menu Method

1. 1.Preheat your oven to 325°F (163°C).
2. 2.Season the duck legs with 1 tablespoon of salt, black pepper, minced garlic, and thyme. Let them sit for 30 minutes to absorb the flavors.
3. 3.In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the duck legs, skin side down, and cook until golden brown, about 5 minutes.
4. 4.Flip the duck legs and transfer the skillet to the preheated oven. Cook for 2.5 hours, until the meat is tender and falls off the bone.
5. 5.While the duck is cooking, prepare the roasted potatoes. Increase the oven temperature to 425°F (218°C).
6. 6.In a large bowl, toss the potato wedges with garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of olive oil.
7. 7.Spread the potatoes in a single layer on a baking sheet. Add the rosemary sprigs on top.
8. 8.Roast the potatoes for 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
9. 9.Remove the duck legs from the oven and let them rest for a few minutes before serving.
10. 10.Serve the duck confit alongside the roasted potatoes and enjoy the delicious flavors!

lightbulb_outline Tips

• chevron_rightFor extra crispy potatoes, parboil them for 5 minutes before tossing with olive oil and seasonings.
• chevron_rightYou can make the duck confit ahead of time and refrigerate it for up to 3 days. Just reheat it in the oven before serving.
• chevron_rightServe the duck confit with a side of sautéed greens or a fresh salad for a complete meal.