Duck Confit, Roasted Potatoes, Arugula, White Truffle Dressing Recipe
Savor the rich, tender flavors of our Duck Confit, slow-cooked to perfection and served alongside crispy roasted potatoes that provide a delightful crunch. Fresh arugula adds a peppery bite, all drizzled with a luxurious white truffle dressing that elevates this dish to new heights of indulgence. A true culinary masterpiece that promises to delight your senses.
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Ingredients
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Duck Confit
Roasted Potatoes
Arugula Salad
White Truffle Dressing
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt and black pepper. Cover and refrigerate for at least 12 hours or overnight.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). Rinse the salt off the duck legs and dry them. Place duck legs in a baking dish and cover with duck fat. Add garlic and thyme. Bake for 2-3 hours until tender.
Roasted Potatoes Preparation
- 3
- 4
Roast the Potatoes
Spread potatoes on a baking sheet and roast for 30-35 minutes until crispy and golden brown, flipping halfway through.
Assemble the Salad
- 5
Make the Dressing
In a small bowl, whisk together white truffle oil, lemon juice, Dijon mustard, salt, and pepper.
- 6
Combine Ingredients
In a large serving bowl, combine arugula and roasted potatoes. Drizzle with the white truffle dressing and toss gently.
- 7
Serve
Place the duck confit on a plate and serve alongside the roasted potato and arugula salad.
