Duck Confit with Potatoes

Instructions

1. Step 1

   Place the duck legs in a shallow baking dish. Rub them with 1 ½ tbsp (28 gr) salt and all the black pepper, then add half of the garlic, thyme, and bay leaves.

   Ingredients used: 2.0 piece Bay Leaf, 4.0 gr Black Pepper, 4.0 piece Duck Leg, 3.0 gr Fresh Thyme, 8.0 gr Garlic, 28.0 gr Salt

   Cookware: baking dish

2. Step 2

   Cover the dish and refrigerate the seasoned duck legs for 12 hours.

   Timer: 720 min (fixed)

   Cookware: baking dish

3. Step 3

   Heat the oven to 135°C. Brush the curing seasonings from the duck legs and pat the legs dry.

   Timer: 15 min (fixed)

4. Step 4

   Arrange the duck legs snugly in a Dutch oven. Add the remaining garlic, thyme, and bay leaves, then pour in 4 ½ cup (1080 ml) duck fat, reserving 120 ml for the potatoes.

   Ingredients used: 2.0 piece Bay Leaf, 1080.0 ml Duck Fat, 3.0 gr Fresh Thyme, 8.0 gr Garlic

   Cookware: Dutch oven

5. Step 5

   Cook uncovered until the duck is very tender and reaches at least 74°C internally without the thermometer touching bone.

   Timer: 150 min (fixed)

   Cookware: Dutch oven, instant-read thermometer

6. Step 6

   Transfer the duck legs to a baking sheet and let them rest. Increase the oven temperature to 220°C.

   Timer: 10 min (fixed)

   Cookware: baking sheet, Dutch oven, tongs

7. Step 7

   Toss the potatoes with the reserved ½ cup (120 ml) duck fat and the remaining 1 ¼ tsp (8 gr) salt. Spread them in one layer on the baking sheet around the duck legs, then remove the legs to keep resting separately.

   Ingredients used: 120.0 ml Duck Fat, 900.0 gr Potato, 8.0 gr Salt

   Cookware: baking sheet, mixing bowl, tongs

8. Step 8

   Roast the potatoes at 220°C for 25 minutes, turn them, and continue roasting until deeply golden and tender.

   Timer: 45 min (fixed)

   Cookware: baking sheet, tongs

9. Step 9

   During the final 10 minutes of roasting, place the duck legs skin-side down in a large skillet over medium heat. Cook until the skin is crisp, then turn and warm the other side briefly.

   Timer: 8 min (fixed)

   Cookware: skillet, tongs

10. Step 10

    Scatter the parsley over the roasted potatoes and serve them immediately with the crisp duck legs.

    Ingredients used: 15.0 gr Parsley

    Cookware: baking sheet