French Duck Confit with Garlic Potatoes

Name: French Duck Confit with Garlic Potatoes
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces duck legs; 2 tablespoons coarse salt; 4 cloves garlic (crushed); 4 sprigs thyme; 4 cups duck fat (melted); 1 teaspoon black pepper (freshly ground); 2 pounds Yukon gold potatoes (peeled and cubed); 2 tablespoons duck fat; 3 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 tablespoons fresh parsley (chopped)

StandardFrenchDinnerComfort FoodClassicGourmet

⏱️ 30m PREP

🔥 180m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A classic French dish featuring tender duck confit paired with crispy, aromatic garlic potatoes for a luxurious dining experience.

Macronutrients per serving

130

grams

Protein

35.0g 27%

Fat

50.0g 38%

Carbs

45.0g 35%

Rich in nutrients

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin B6

20% DV

Supports brain health

🔺 Potassium

20% DV

Regulates fluid balance

☀️ Vitamin A

10% DV

Supports eye health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Duck Confit

4 pieces duck legs
2 tablespoons coarse salt
4 cloves garlic crushed
4 sprigs thyme
4 cups duck fat melted
1 teaspoon black pepper freshly ground

Garlic Potatoes

2 pounds Yukon gold potatoes peeled and cubed
2 tablespoons duck fat
3 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
2 tablespoons fresh parsley chopped

Instructions

1 Rub the duck legs with coarse salt, crushed garlic, and thyme. Cover and refrigerate overnight.
2 Preheat the oven to 225°F (110°C). Rinse the duck legs to remove excess salt and pat dry with paper towels.
3 In a large ovenproof dish, arrange the duck legs in a single layer and cover completely with melted duck fat. Add black pepper.
4 Cover the dish with foil and bake for 2.5 hours until the duck is tender and easily falls off the bone.
5 While the duck is cooking, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
6 In a large skillet, heat duck fat over medium heat. Add minced garlic and sauté until fragrant.
7 Add the cooked potatoes to the skillet and season with salt and pepper. Cook until golden and crispy, about 10 minutes.
8 Sprinkle the potatoes with chopped parsley before serving.
9 Remove the duck from the oven and let it rest for 10 minutes. Serve the duck confit with garlic potatoes.