Crispy Confit Duck Legs — Confit de Canard
The great dish of Gascony, duck legs cured and slow-cooked in their own fat, crisped and served with garlic sarladaise potatoes.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub duck legs with coarse sea salt, 4 crushed garlic cloves, thyme sprigs, crumbled bay leaves, and cracked peppercorns. Refrigerate 12–24 hours. Rinse under cold water, pat completely dry. Peel potatoes, cut into 1 cm slices. Chop 4 garlic cloves finely, mince shallot. Tear frisée lettuce. Whisk walnut oil, sherry vinegar, Dijon mustard, shallot, pinch of salt.
Braise
Submerge duck legs in 500 g melted duck fat in a heavy casserole, fat covering by 1 cm. Roast at 130°C for 2 hours 30 minutes until meat pulls cleanly from bone. Lift legs onto a plate, strain and reserve fat.
Crisp
Place legs skin-side down in a cold dry pan over medium heat for 8 minutes until skin is deep golden and crisp. Flip, warm through 2 minutes.
Saute
Heat 3 tbsp reserved duck fat in a wide pan over medium. Arrange potato slices in single layer, season with salt. Cook 8 minutes without moving until base is deep golden, flip, cook 6 minutes more. Add chopped garlic and half the parsley, toss 1 minute until fragrant.
Finish
Toss frisée with vinegar dressing until coated. Scatter remaining parsley over sarladaise potatoes.
Plate
Arrange confit duck leg, garlic sarladaise potatoes, and frisée salad on plate. Serve immediately.
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