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Confit Duck Legs, Sarladaise Potatoes

Confit Duck Legs, Sarladaise Potatoes

Ingredients (serves 6 as a main course)

6 pre-cooked confit duck legs, normally available in a vacuum pack or tin

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Duck fat from the confit duck legs
50ml good quality dry white wine, the rest for the chefView Options
8 medium roasting potatoes, keep the skin on and wash thoroughly
2-3 bay leaves
8 cloves of garlic, roughly sliced
Large bunch of parsley, roughly chopped stalks and all
Few sprigs of rosemary
Freshly ground pepper and sea salt

Method

  1. To make Confit Duck Legs with Sarladaise Potatoes, first submerge the vacuum-packed confit duck legs in warm water for 20 minutes to melt the fat. This will help separate the fat from the pre-cooked duck legs and avoid breaking the meat off the bone
  2. Set the duck fat aside to use later when roasting the potatoes
  3. Par-boil the potatoes in salty water with the bay leaves. Once done, drain off the water and let the potatoes cool down. When the potatoes are cold enough to handle, cut them into thick slices
  4. Heat 3 tbsp of duck fat over a medium heat in a large frying pan or roasting tray and add the potato slices along with a splash of white wine
  5. Cook the potatoes for 20-25 minutes on a low heat gently moving them around. The potato slices will absorb some of the duck fat so you may need to top up the fat a little at a time if needed 
  6. While the potatoes are cooking, preheat the oven to 180C. Place the duck legs on a baking tray lined with tin foil. This will save you time and elbow grease when it comes to washing up later! Pop the duck legs in the oven for about 25-30 minutes so the skin can crisp up
  7. After 20 minutes, scatter some rosemary – stalks and all – over the duck legs. Baste the legs by spooning some of the rendered fat over them
  8. Back to the potatoes. Once they start to break up and begin to turn golden, add the sliced garlic but keep the heat low for now. Stir occasionally and cook for a further 10 minutes
  9. Then increase the heat to medium high so that the potatoes start to fry or sauté. Again stir regularly to prevent them burning
  10. By this time your duck legs should be ready. Remove from the oven and let them rest for 10 minutes while you finish off the potatoes
  11. Once the potatoes are golden brown all over and some of the broken pieces are nice and crispy, add the parsley and season with freshly ground black pepper and sea salt. Give the potatoes one final stir and remove them from the heat
  12. Serve the confit duck legs and sarladaise potatoes on a large platter and let everyone help themselves