Duck Confit With Pommes Lyonnaise And Cranberry Sauce Recipe

Pat the duck legs dry. In a bowl, mix the kosher salt, cracked black pepper, and thyme. Rub the mixture evenly over the duck legs and garlic, then place them on a rack in a dish. Refrigerate uncovered for 24 hours to cure.

Remove duck legs from salt and rinse off the surface. Dry thoroughly with paper towels.

Melt duck fat in a wide, ovenproof pot until shimmering.

Submerge the duck legs in the melted duck fat, adding garlic and thyme. The fat should cover the meat completely. If needed, add more fat.

Cover the pot and transfer to a low oven set to 225-250°F (110-120°C). Bake for 2.5-3 hours, or until the meat is tender and nearly falling off the bone.

Carefully remove the duck from the fat and let it drain. Optional: crisp the skin by increasing oven temperature to 450°F (230°C) for 5-8 minutes, or sear skin-side down in a hot skillet until crisp.

Peel and thinly slice the potatoes; soak briefly in cold water to remove excess starch, then drain and pat dry.

In a heavy skillet, render a tablespoon of duck fat and sauté the onions over medium heat until caramelized, about 12-15 minutes. Season with a pinch of salt.

Rinse and pat dry the potatoes. Increase heat and add remaining duck fat to the pan.

Add the potatoes to the onions in the skillet. Lay them in a single layer if possible, season with salt and pepper, and cook, turning occasionally, until the potatoes are crispy and golden and the onions are deeply caramelized, 25-30 minutes.

Stir in thyme leaves and adjust seasoning. Remove from heat.

Rinse cranberries and pick out any soft ones.

In a saucepan, combine cranberries, sugar, orange juice, orange zest, and water.

Bring to a simmer over medium heat, cooking until the cranberries burst and the sauce thickens, about 10-12 minutes. Stir occasionally.

Mash lightly for a chunky finish or blend to smooth, then let cool to room temperature before serving.

Plate the duck

Slice the duck confit if desired, or serve whole with skin crisped.

Pile Pommes Lyonnaise on plates, top with duck confit, and spoon cranberry sauce on the side.