Duck Confit with Roasted Potatoes

Description:
A French classic: slow-cooked duck legs rendered in their own fat until meltingly tender and finished under high heat for crispy skin. Served with golden roasted potatoes that soak up the rich duck fat – perfect for those aiming to gain weight with style and flavor.

---

🕒 Total Time: 60 minutes (or longer if using traditional method)

🍽️ Servings: 2

🔥 Calories per serving: ~780 kcal

---

🛒 Ingredients

For the Duck Confit:

• 2 duck legs (bone-in, skin-on)
• 1 tablespoon coarse sea salt
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf, torn
• 1/2 teaspoon black pepper
• Duck fat (or substitute with neutral oil like canola), enough to cover the duck legs (~2–3 cups)

For the Roasted Potatoes:

• 3 medium potatoes, peeled and diced
• 2 tablespoons duck fat (reserved from confit or from store)
• Salt and pepper, to taste
• Fresh parsley (optional), chopped for garnish

---

🍳 Instructions

1. Cure the Duck (Prep Ahead – Optional but Traditional):

1. Rub duck legs with salt, pepper, garlic, thyme, and bay leaf.
2. Cover and refrigerate for 12–24 hours to infuse flavor and tenderize.
3. Rinse off salt and herbs, then pat duck legs dry with paper towels.

⏱ Shortcut: You can skip the curing process and cook directly, but curing improves flavor and texture.

---

2. Cook the Duck Confit:

1. Preheat oven to 140°C (285°F).
2. Place duck legs skin-side down in a heavy oven-safe pot or Dutch oven.
3. Pour in duck fat (or oil) until legs are fully submerged.
4. Cook uncovered in the oven for 2.5 to 3 hours, or until the meat is fork-tender.
5. Remove duck from fat. Let it rest. (Reserve duck fat for potatoes!)
6. To crisp the skin: Place duck legs skin-side down in a skillet over medium-high heat for 3–5 minutes, until golden and crisp.

---

3. Prepare the Roasted Potatoes:

1. Preheat oven to 200°C (400°F).
2. Toss diced potatoes with duck fat, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes, turning halfway through, until golden and crispy.
4. Optional: Sprinkle with chopped parsley before serving.

---

4. Serve:

1. Plate the crispy duck confit alongside roasted potatoes.
2. Spoon a bit of duck fat over the potatoes for extra richness.
3. Serve hot and enjoy this indulgent French dish!

---

💡 Tips:

• Duck fat can be reused: strain and refrigerate for future cooking.
• Pairs well with sautéed greens or a simple arugula salad to balance richness.
• You can store cooked confit in fat in the fridge for up to 1 month.