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Ingredients
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Duck Confit
Roasted Potatoes
White Truffle Dressing
Arugula Salad
Method
Duck Confit Preparation
- 1
Prepare Duck Legs
Season duck legs with salt, black peppercorns, thyme, and crushed garlic cloves. Place them in a dish and cover with duck fat. Seal and refrigerate for at least 24 hours.
- 2
Cook Duck Legs
Preheat the oven to 120°C (250°F). Place the duck legs in a roasting pan and cover with the duck fat. Cook in the oven for 2-3 hours until tender. Let cool in the fat.
Roasted Potatoes
- 3
Prepare and Roast Potatoes
Preheat the oven to 200°C (400°F). Cut baby potatoes in half and toss with olive oil, salt, pepper, and rosemary. Spread on a baking sheet and roast for 30-35 minutes until golden and crispy.
White Truffle Dressing
- 4
Make the Dressing
In a small bowl, whisk together white truffle oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Arugula Salad
- 5
Assemble the Salad
In a large bowl, combine arugula, Parmesan cheese, lemon juice, olive oil, salt, and pepper. Toss gently to combine.
