Restaurants›Les Faux Bourgeois›Canard Confit Recipe

Canard Confit Recipe

Inspired by Les Faux Bourgeois
Time4h
Serves4

Confit duck on a warm salad of sarladaise potatoes, goat cheese, arugula and port jus.

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Ingredients

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Duck Confit

Sarladaise Potatoes

Salad

Port Jus

Method

Duck Confit Preparation

1

Prepare the Duck

Rub the duck legs with salt, garlic, and thyme. Place in a dish, cover, and refrigerate for 24 hours.

2

Cook the Duck

After marinating, rinse the duck legs and pat dry. Submerge them in duck fat in a pot. Cook on low heat for 2-3 hours until tender.

Sarladaise Potatoes Preparation

3

Cook the Potatoes

Boil the russet potatoes until tender. Once cool, slice them thinly.

4

Sauté with Duck Fat

In a skillet, heat duck fat and sauté sliced potatoes with garlic until golden brown. Season with salt, pepper, and parsley.

Salad Assembly

5

Prepare the Salad

In a bowl, combine arugula, crumbled goat cheese, olive oil, and balsamic vinegar. Toss gently.

6

Plate the Dish

On a plate, place a serving of sarladaise potatoes, top with duck confit, and finish with the salad. Drizzle with port jus.

Port Jus Preparation

7

Make the Jus

In a saucepan, combine port wine and chicken stock. Reduce over medium heat until thickened. Whisk in butter and season with salt and pepper.