Duck Confit with Roasted Potatoes

local_grocery_store Ingredients

• 4 Duck legs, confit
• 2 tablespoons Salt
• 1 teaspoon Black pepper, freshly ground
• 4 Garlic cloves, minced
• 4 Thyme sprigs, fresh
• 2 Bay leaves
• 1.5 pounds Potatoes, cut into wedges
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped

restaurant_menu Method

1. 1.Preheat the oven to 300°F (150°C).
2. 2.Season the duck legs generously with salt and black pepper.
3. 3.In a large ovenproof skillet or Dutch oven, heat some oil over medium-high heat. Add the duck legs, skin-side down, and cook until the skin is golden brown and crispy, about 8-10 minutes.
4. 4.Flip the duck legs and add the minced garlic, thyme sprigs, and bay leaves to the skillet. Cook for another 2 minutes.
5. 5.Transfer the skillet to the preheated oven and cook for 2.5-3 hours, until the duck legs are tender and the meat easily pulls away from the bone.
6. 6.While the duck is cooking, prepare the roasted potatoes. Toss the potato wedges with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.
7. 7.Place the potatoes in the oven with the duck during the last 45 minutes of cooking. Roast until golden brown and crispy, about 40-45 minutes.
8. 8.Remove the duck and potatoes from the oven. Let the duck rest for a few minutes before serving.
9. 9.Serve the duck confit with the roasted potatoes, garnished with chopped fresh parsley.
10. 10.Enjoy your delicious and crispy duck confit with roasted potatoes!

lightbulb_outline Tips

• chevron_rightFor extra crispy skin, you can place the duck legs on a wire rack set inside a baking sheet during the last 10 minutes of cooking.
• chevron_rightIf you don't have duck fat for confit, you can use a combination of duck fat and olive oil, or just olive oil.
• chevron_rightFeel free to add a side of sautéed greens or a simple green salad to complement the richness of the duck confit.