Duck Confit Recipe
Slow-cooked duck leg served with garlic potatoes
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Ingredients
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Duck Confit
Garlic Potatoes
Method
Duck Confit
- 1
Prepare the Duck
Season the duck legs with salt and black pepper. Place them in a bowl, cover, and refrigerate for at least 12 hours, or overnight.
- 2
Cook the Duck
Preheat your oven to 225°F (107°C). Rinse the salt off the duck legs and pat them dry with paper towels. In a large oven-safe pot, melt duck fat over low heat. Add garlic cloves and thyme, then submerge the duck legs in the fat. Cover the pot and cook in the oven for 4-6 hours, until the duck is tender and falling off the bone.
- 3
Crisp the Duck
Once cooked, remove the duck legs from the fat and let them cool slightly. Heat a skillet over medium-high heat and place the duck legs skin-side down to crisp the skin for about 5 minutes.
Garlic Potatoes
- 4
Prepare the Potatoes
Wash and halve the baby potatoes. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes until fork-tender.
- 5
- 6
Finish and Serve
Remove from heat, add chopped fresh parsley, and season with salt and black pepper to taste. Serve alongside the duck confit.