Classic Duck Confit with Sarladaise Potatoes
Traditional French duck legs slow-cooked in fat and served with potatoes roasted in duck drippings and garlic.
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Ingredients
- 4 pieces Duck legs
- 2 tablespoons Kosher salt
- 4 cups Duck fat
- 6 pieces Fresh thyme sprigs
- 8 pieces Garlic cloves, smashed
- 1 teaspoon Black peppercorns
- 2 pounds Yukon Gold potatoes, sliced
- 1/4 cup Fresh parsley, chopped
- 2 pieces Bay leaves
- 2 pieces Shallots, minced(optional)
Instructions
- 1
Rub the duck legs thoroughly with salt, thyme, and half the smashed garlic; refrigerate for 24 hours to cure.
- 2
Preheat your oven to 225°F (110°C). Rinse the salt off the duck legs and pat them completely dry with paper towels.
- 3
Place the duck legs in a heavy oven-proof pot and cover completely with melted duck fat, adding peppercorns and bay leaves.
- 4
Cook in the oven for 3 to 4 hours until the meat is very tender and starting to pull away from the bone.
- 5
Remove the duck from the fat. Heat a cast-iron skillet and sear the duck legs skin-side down until the skin is golden and crispy.
- 6
In the same skillet, leave about 4 tablespoons of the duck fat and add the sliced potatoes in a single layer.
- 7
Fry the potatoes over medium heat, turning occasionally, until they are golden brown and crispy on the edges.
- 8
Toss the potatoes with the remaining minced garlic and fresh parsley, then serve immediately alongside the crispy duck legs.
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