Crispy Duck Confit and Roasted Potatoes by @foodminimalist

2h15
Hard

3 servings

🦆

1.4 kg

Moulard Duck Legs

🧂

27 g

Salt

🌶️

2 g

Black Pepper

🍃

1 g

Bay Leaf

🌿

5 g

Thyme

🥔

900 g

Baby Yukon Potatoes

🫙

120 ml

Duck Fat

🌿

60 g

Parsley

🔴

60 g

Radish

🧅

35 g

Onion

🟡

5 g

Dijon Mustard

🍋

15 ml

Lemon

🧄

3 g

Garlic

Preparation Steps

  1. Step 1/18

    Pat the 4 Moulard duck legs dry, then rub them all over with 1 1/2 tablespoons salt and 1 teaspoon black pepper.

    🦆Moulard duck legs
    salt
    black pepper
    🪵cutting board
    🥄measuring spoons

  2. Step 2/18

    Crush the 2 bay leaves and distribute them with the 4 thyme sprigs over the seasoned duck legs.

    bay leaf
    fresh thyme
    🦆Moulard duck legs
    🪵cutting board

  3. Step 3/18

    Cover the duck legs and refrigerate them overnight, about 12 to 24 hours, to cure.

    🦆Moulard duck legs
    🍳cast iron skillet

  4. Step 4/18

    Remove the cured duck legs from the refrigerator and preheat the oven to 325°F (165°C).

    🦆Moulard duck legs

  5. Step 5/18

    Place the duck legs skin-side down in a dry cast iron skillet without added oil.

    🦆Moulard duck legs
    🍳cast iron skillet

  6. Step 6/18

    Cook the duck over medium heat until the skin is golden and a generous amount of duck fat has rendered, about 12 to 15 minutes.

    🦆Moulard duck legs
    rendered duck fat
    🍳cast iron skillet
    🥢tongs

  7. Step 7/18

    Turn the duck legs skin-side up, then cover the skillet tightly.

    🦆Moulard duck legs
    🍳cast iron skillet
    🥢tongs

  8. Step 8/18

    Transfer the covered skillet to the oven and roast the duck legs for 60 to 90 minutes at 325°F (165°C).

    🦆Moulard duck legs
    🍳cast iron skillet

  9. Step 9/18

    Uncover the skillet and roast the duck legs for 30 to 45 minutes more until the skin is deeply crisp and the meat is tender.

    🦆Moulard duck legs
    🍳cast iron skillet

  10. Step 10/18

    Bring a pot of salted water to a boil while the duck finishes roasting.

    salt
    🍲pot

  11. Step 11/18

    Parboil the 2 pounds baby Yukon Gold potatoes for 8 to 10 minutes, until barely tender.

    baby Yukon Gold potatoes
    🍲pot
    🫗colander

  12. Step 12/18

    Drain the potatoes and quarter them lengthwise.

    baby Yukon Gold potatoes
    🫗colander
    🔪knife
    🪵cutting board

  13. Step 13/18

    Spoon 1/2 cup rendered duck fat into the second cast iron skillet and heat it over medium-high heat.

    rendered duck fat
    🍳cast iron skillet
    🥄wooden spoon

  14. Step 14/18

    Add the quartered potatoes to the hot duck fat and pan-roast them until golden and crisp, about 15 to 20 minutes.

    baby Yukon Gold potatoes
    rendered duck fat
    🍳cast iron skillet
    🥄wooden spoon

  15. Step 15/18

    Thinly slice the 4 radishes and finely slice 1/4 small red onion.

    radish
    red onion
    🔪knife
    🪵cutting board

  16. Step 16/18

    Whisk 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 minced garlic clove, and 2 tablespoons olive oil in a mixing bowl.

    🟡Dijon mustard
    lemon juice
    garlic
    olive oil
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  17. Step 17/18

    Toss the parsley, sliced radish, and sliced red onion with the Dijon-lemon vinaigrette immediately before serving.

    fresh parsley
    radish
    red onion
    🟡Dijon mustard
    lemon juice
    garlic
    olive oil
    🥣mixing bowl
    🥄wooden spoon

  18. Step 18/18

    Serve one crispy duck leg per person with roasted potatoes and the parsley salad.

    🦆Moulard duck legs
    baby Yukon Gold potatoes
    fresh parsley
    🥢tongs

Composition

Ingredients

Types

Meat, Seasoning, Herbs, Vegetables, Condiments

Ingredients

Moulard duck legs, Salt, Black pepper, Bay leaf, Thyme, Baby Yukon potatoes, Duck fat, Parsley, Radish, Onion, Dijon mustard, Lemon, Garlic

Allergens

Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

1040 kcal

Macro nutrients

Protein: 46g, Carbohydrates: 51g, Fat: 72g, Fiber: 6g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 940mg, Potassium: 1330mg, Iron: 6.2mg, Calcium: 75mg

Vitamins

Vitamin C: 42mg, Vitamin A: 240µg, Vitamin K: 210µg, Vitamin B12: 1.8µg

Preparation

Time Information

Cooking

2 hours 15 minutes

Overall

2 hours 15 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

cast iron skillet, pot, mixing bowl, knife, cutting board, tongs, wooden spoon, colander, measuring spoons

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Dinner, One-pan Meal

Occasions

Weekend Dinner, Sunday Dinner, Family Dinner, Special Occasion, Winter Dinner

Origin

Source

Platform

instagram

Original Creator

@foodminimalist

Origin

Cuisine

French, French Bistro

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Juicy, Creamy, Crisp

Flavors

Rich, Savory, Salty, Herbaceous, Tangy, Peppery, Earthy, Garlicky

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked duck out longer than 2 hours), fridge : 3 to 4 days (Store duck, potatoes, and salad separately,Use airtight containers,Cool cooked food before refrigerating,Reheat duck in oven until hot and skin is crisp), freezer : 2 to 3 months (Freeze duck legs and potatoes separately,Do not freeze dressed parsley salad,Use freezer-safe airtight containers)