Confit de Canard with Sarladaise Potatoes
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Ingredients
- 4 duck confit legs
- 700 g waxy potatoes, thinly sliced
- 2 tbsp duck fat
- 4 garlic cloves
- 20 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 722 kcal
- Protein
- 43.4 g
- Carbohydrate
- 29.9 g
- of which sugars
- 2 g
- Fat
- 46.7 g
- of which saturates
- 14.9 g
- Fibre
- 3.2 g
- Salt
- 2.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4).
- 2
Place the duck confit legs skin-side up on a baking tray and roast for 25-30 minutes until the skin is crisp and the meat is heated through.
- 3
Meanwhile, heat the duck fat in a large frying pan and cook the potatoes over a medium heat for 20-25 minutes, turning often, until tender and deep golden.
- 4
Add the garlic for the final 3 minutes of cooking.
- 5
Scatter the potatoes with the parsley.
- 6
Serve the duck legs with the Sarladaise potatoes alongside.
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