Duck Confit Potatoes Recipe

Prepare the Duck

Season the duck legs with salt and black peppercorns. Place them in a large dish and cover with plastic wrap. Refrigerate for at least 24 hours.

Cook the Duck

Preheat the oven to 220°F (105°C). In a large ovenproof pot, melt the duck fat over low heat. Add the seasoned duck legs and thyme. Ensure the duck is fully submerged in the fat. Cover the pot and place it in the oven. Cook for 4 hours or until the meat is tender and falling off the bone.

Cool and Store

Once cooked, remove the duck from the fat and let it cool slightly. Store the duck legs in a container, covered with the fat, and refrigerate until ready to use.

Prepare the Potatoes

Peel and cut the Yukon Gold potatoes into quarters. Place them in a large pot of cold, salted water.

Boil the Potatoes

Bring the pot to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes or until fork-tender. Drain and let them steam dry for a few minutes.

Sauté the Potatoes

In a large skillet, heat a few tablespoons of the duck fat over medium heat. Add the cooked potatoes, crushed garlic cloves, sea salt, and black pepper. Sauté for about 10 minutes, stirring occasionally until the potatoes are crispy and golden brown.

Add Fresh Herbs

Add the fresh rosemary to the skillet and toss to combine. Cook for an additional 2 minutes.

Plate the Dish

Place the sautéed potatoes on a serving platter. Top with the duck confit legs. Garnish with chopped parsley and serve with lemon wedges on the side.