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Ingredients
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Duck Confit
Potatoes
Method
Preparing the Duck Confit
- 1
Brining the Duck Legs
In a bowl, mix the salt and crushed garlic cloves. Rub this mixture all over the duck legs, ensuring they are well coated. Place the duck legs in a large resealable plastic bag or a covered dish and refrigerate for at least 12 hours, preferably 24 hours.
- 2
Rinsing and Drying
After brining, remove the duck legs from the fridge, rinse them under cold water to remove excess salt, and pat them dry with paper towels.
- 3
Cooking the Duck Legs
Preheat your oven to 225°F (107°C). In a large ovenproof pot, add the duck fat and heat it over low heat until melted. Place the duck legs in the pot, ensuring they are fully submerged in the fat. Add the thyme sprigs. Cover the pot with a lid and transfer it to the oven. Cook for about 8 hours, or until the meat is tender and can easily be pulled from the bone.
- 4
Cooling and Storing
Once cooked, remove the pot from the oven and let it cool. Transfer the duck legs to a clean container, pour the fat over them, and store in the refrigerator for up to a month.
Preparing the Potatoes
- 5
Roasting the Potatoes
Preheat your oven to 400°F (200°C). Wash and cut the Yukon Gold potatoes into wedges. In a large bowl, toss the potato wedges with olive oil, salt, black pepper, and fresh rosemary until well coated.
- 6
Baking
Spread the potatoes out on a baking sheet in a single layer. Bake in the oven for about 30-35 minutes, turning halfway through, until they are golden brown and crispy.
