Entrée: France – Canard Confit Avec Pommes Sarladaises (Duck Confit with Sarladaise Potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2–4 duck confit legs
2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled and thinly sliced (about 1 / 8" / 0.118 in (3 mm))
3–4 tbsp (45–60 ml) duck fat (reserved from confit)
3 cloves garlic, minced or finely crushed
2 tbsp (30 ml) fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste
Optional: a squeeze of lemon

Show original ingredient measurements

2–4 duck confit legs
2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled and thinly sliced (about 1 / 8" / 3 mm)
3–4 tbsp (45–60 ml) duck fat (reserved from confit)
3 cloves garlic, minced or finely crushed
2 tbsp (30 ml) fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste
Optional: a squeeze of lemon

Instructions

1. Preheat oven to 375°F (190°C). Place duck confit legs on a tray and warm in the oven 10–15 minutes until heated through. For extra-crisp skin, finish under a hot broiler 1–2 minutes watching carefully.
2. While duck warms, heat a large skillet over medium heat and add the duck fat. Add the sliced potatoes in an even layer; season with salt and pepper.
3. Cook potatoes slowly, stirring occasionally, until they are tender and golden brown (20–30 minutes). Adjust heat to avoid burning; add a couple tablespoons of water if sticking too much and cover briefly to steam.
4. In the last 2 minutes, add garlic and toss to coat so garlic softens but does not burn; remove from heat and stir in chopped parsley.
5. Plate the crisped duck confit with a generous portion of pommes sarladaises alongside. Finish with a little extra parsley and an optional squeeze of lemon.