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Duck Leg Confit with Sarladaise Potatoes

Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking

A traditional French dish of duck legs slowly confit in their own fat, served with crispy garlic and parsley Sarladaise potatoes. Ideal for holiday celebrations or a comforting dinner.

MediumFrenchServes 2

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Source Video
12h 46m
Prep
2h 47m
Cook
1h 52m
Cleanup
17h 25m
Total

Cost Breakdown

Total cost:$32.10
Per serving:$16.05

Critical Success Points

  • Seasoning the duck legs
  • Resting the duck for 12 hours
  • Cooking the confit at a gentle simmer for 2 h30
  • Checking the confit's tenderness

Safety Warnings

  • Duck fat is extremely hot; handle with care to avoid burns.
  • Never leave the fat unattended while it simmers.
  • Use long‑handled utensils to avoid splatters.

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