Duck Confit Recipe
Slow-cooked duck leg served with garlic mashed potatoes
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Ingredients
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Duck Confit
Garlic Mashed Potatoes
Method
Duck Confit
- 1
Prepare the Duck
Start by seasoning the duck legs with salt and black peppercorns. Place them in a bowl, cover, and refrigerate for at least 12 hours or overnight.
- 2
Rinse and Dry
After marinating, rinse the duck legs under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Slow Cook the Duck
In a heavy pot or Dutch oven, melt the duck fat over low heat. Add the duck legs, thyme, garlic cloves, and cover with more duck fat if necessary. Cook on low heat for about 2 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- 4
Crisp the Skin
Once cooked, remove the duck legs from the fat and place them on a baking sheet. Broil in the oven for about 5-7 minutes until the skin is crispy and golden.
Garlic Mashed Potatoes
- 5
- 6
Cook the Potatoes
Add 4 garlic cloves (unpeeled) to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- 7
Mash the Potatoes
Drain the potatoes and garlic. In a mixing bowl, combine the potatoes, peeled garlic, butter, and heavy cream. Mash until smooth and creamy. Season with salt and black pepper to taste.