Crispy Duck Confit with Roasted Potatoes

26h
Medium

2 servings

🦆

2

Moulard Duck Legs

🧂

1 pinch

Salt, Black Pepper, Crushed Bay Leaf And Thyme

🥔

0.45 kg

Baby Yukon Potatoes

🌿

1 bunch

Parsley, Radish, Onion

🧄

30 ml

Dijon Mustard-lemon-garlic Vinaigrette

Preparation Steps

  1. Step 1/5

    Season duck legs overnight with salt, black pepper, crushed bay leaf and thyme

  2. Step 2/5

    Roast in oven at 325ºF for about 1 - 1 ½ hour

  3. Step 3/5

    Uncover and roast for another 30-45 min to crisp up the skin

  4. Step 4/5

    Parboil and quarter some baby Yukon potatoes, and pan-roast them in the duck fat until golden

  5. Step 5/5

    Serve with a parsley salad with radish, onion and a Dijon mustard-lemon-garlic vinaigrette

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Condiments

Ingredients

Moulard duck legs, Salt, black pepper, crushed bay leaf and thyme, Baby Yukon potatoes, Parsley, radish, onion, Dijon mustard-lemon-garlic vinaigrette

Allergens

to inform

Dietetics

Dietary regimen

Gluten free

Calories

600 kcal

Macro nutrients

Protein: 40g

Nutritional Information

Minerals

Sodium: 1200mg

Vitamins

Vitamin C: 20mg

Preparation

Time Information

Preparation

24 hours 0 minutes

Cooking

2 hours 0 minutes

Overall

26 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Cast iron pan, Skillet

Appliances

Oven, Stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Crispy

Flavors

Salty, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3-4 days (Covered), freezer : 1 month (In airtight container)