Classic Duck Confit with Sarladaise Potatoes

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
• 0.25 cup Fresh parsley, chopped
• 2 pieces Bay leaves
• 2 pieces Shallots, minced(optional)

Instructions

1. 1

   Rub the duck legs thoroughly with salt, thyme, and half the smashed garlic; refrigerate for 24 hours to cure.

2. 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. 3

   Place the duck legs in a heavy oven-proof pot and cover completely with melted duck fat, adding peppercorns and bay leaves.

4. 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. 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. 6

   In the same skillet, leave about 4 tablespoons of the duck fat and add the sliced potatoes in a single layer.

7. 7

   Fry the potatoes over medium heat, turning occasionally, until they are golden brown and crispy on the edges.

8. 8

   Toss the potatoes with the remaining minced garlic and fresh parsley, then serve immediately alongside the crispy duck legs.