Confit de canard with roast potatoes
This French dish is so classic and lovely to make. For those of you who love a good confit, here’s a very simple recipe to have a full-on bistrot meal!
You will need:
4 duck legs
4 large potatoes
4 garlic cloves (leave the skin on)
6-8 tablespoons of duck fat (optional)
Lots of coarse sea salt (fleur de sel) & pepper
Cover your duck legs with a lots of ‘fleur de sel’ and make sure to rub it in. Cover and leave in your fridge overnight, but you can also salt your duck legs and leave them 2 hours in room temperature – if that is the case use less duck fat from the jar.
When ready, take out the duck legs (make sure they are at room temperature, I always take out any meat I am about to cook 2 hours before) and place them in an oven-proof dish. Slice your potatoes into large chunks and place them around the duck legs. Since duck legs are rather ‘fatty’, the fat will melt beautifully and make your dish extra golden and crispy. Classic French recipes require a jar of duck fat, but believe me the fat you will get from this dish is more than enough. Add the garlic and sprigs of thyme and bake in a preheated oven on 200°C for about 2 hours. I would recommend to check the duck legs after and hour and a half.
Ps: Duck fat is healthy for you!
I was so pleased to find this recipe and discover that I don’t need such a huge amount of duck fat to make duck confit. I live in the Midwestern US, and it is difficult to find duck fat here.