Ever since my trip to France, I've been trying to replicate the amazing flavors I experienced. Duck confit was always a favorite; the rich, tender meat paired with crispy skin is just divine. The challenge? Making it at home seemd daunting. But guess what? It's totally doable, and trust me, the result is worth every bit of effort.
%3Amax_bytes(150000)%3Astrip_icc()%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__01__20200107-duck-confit-32-vicky-wasik-1500x1125-d6833d61c8ef478694984faf06c4ed04.jpg&w=3840&q=75)
This Roasted Duck Confit recipe walks you through each step, from curing the duck to roasting it to perfection. And those garlic potatoes? They're the ideal complement, adding a starchy, flavorful side that balances the richness of the duck. I once tried adding sweet potatoes instead but lets just say the dish was ruined. So stick to garlic potatoes. They’re tossed with rosemary and garlic, roasted until golden and crispy – a symphony of flavors and textures on your plate. Its a perfect dish!
Required Equipments
- Roasting Pan
- Large Skillet
- Small Saucepan
- Kitchen Twine
- Meat Thermometer
Roasted Duck Confit with Garlic Potatoes: Frequently Asked Questions
Roasted Duck Confit with Garlic Potatoes
Indulge in the rich flavors of homemade duck confit, paired with crispy garlic potatoes. This classic dish combines tender, flavorful duck legs with perfectly roasted potatoes, creating a memorable culinary experience.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 180 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by curing the duck legs: In a bowl, combine kosher salt, cracked black pepper, minced garlic, fresh thyme, and a bay leaf. Generously rub this mixture all over the duck legs, ensuring every part is covered.
- Place the duck legs in a resealable bag or a non-reactive dish. Refrigerate for at least 24 hours, or up to 48 hours. This curing process is crucial for drawing out moisture and intensifying the flavor of the duck.
- After curing, rinse the duck legs thoroughly under cold water to remove the salt mixture. Pat them completely dry with paper towels. This step is vital for achieving crispy skin during the roasting process.
- Preheat your oven to 300°F (150°C). In a large skillet, heat duck fat over medium heat. If you don't have enough duck fat, supplement with olive oil. The duck legs should be mostly submerged in the fat.
- Place the duck legs in the skillet, skin-side up. Cook gently in the preheated oven for about 2.5 to 3 hours, or until the meat is incredibly tender and easily pulls away from the bone. Check the internal temperature with a meat thermometer; it should reach 175°F (80°C).
- While the duck is cooking, prepare the garlic potatoes. Peel and quarter Yukon Gold potatoes. In a large bowl, toss them with olive oil, minced garlic, chopped fresh rosemary, salt, and pepper. Spread the potatoes in a single layer on a roasting pan.
- About 45 minutes before the duck is done, increase the oven temperature to 400°F (200°C). Place the roasting pan with the potatoes in the oven. Roast for 30 to 40 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through for even cooking.
- Once the duck is cooked, carefully remove it from the oven. Let it rest for about 10 minutes before serving. This allows the juices to redistribute, resulting in a more succulent and flavorful confit.
- To serve, arrange the roasted garlic potatoes on a platter. Top with the duck confit legs. Garnish with fresh rosemary sprigs and a sprinkle of sea salt. Serve immediately and enjoy this rich and flavorful dish!
📝 Notes
🍎 Nutrition
Calories: 650 kcal
Protein: 30g
Fat: 45g
Carbohydrates: 40g
Fiber: 4g
Calcium: 80mg
%3Amax_bytes(150000)%3Astrip_icc()%2F3758161-0f964f008c7842d79e34ff9d02ed9007.jpg&w=3840&q=75)
