French Duck Confit with Garlic Potatoes

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 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Rub the duck legs with coarse salt, crushed garlic, and thyme. Cover and refrigerate overnight.
2. 02
   Preheat the oven to 225°F (110°C). Rinse the duck legs to remove excess salt and pat dry with paper towels.
3. 03
   In a large ovenproof dish, arrange the duck legs in a single layer and cover completely with melted duck fat. Add black pepper.
4. 04
   Cover the dish with foil and bake for 2.5 hours until the duck is tender and easily falls off the bone.
5. 05
   While the duck is cooking, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
6. 06
   In a large skillet, heat duck fat over medium heat. Add minced garlic and sauté until fragrant.
7. 07
   Add the cooked potatoes to the skillet and season with salt and pepper. Cook until golden and crispy, about 10 minutes.
8. 08
   Sprinkle the potatoes with chopped parsley before serving.
9. 09
   Remove the duck from the oven and let it rest for 10 minutes. Serve the duck confit with garlic potatoes.