Duck Leg Confit with Sarladaise Potatoes

Ingredients

• 2 cuisses Duck legs (fat duck, skin intact)
• 1 kg Duck fat (rendered duck fat) (for the confit and cooking the potatoes)
• 2 c. à soupe Coarse sea salt (for seasoning the legs)
• 1 c. à café Freshly ground black pepper (to taste)
• 6 gousses Garlic cloves (peeled, 4 for the confit, 2 for the potatoes)
• 3 brins Fresh thyme sprigs (2 for the confit, 1 for the potatoes)
• 2 feuilles Bay leaves (for the confit)
• 4 pommes de terre Firm-fleshed potatoes (Charlotte, Bintje or Belle de Fontenay type, sliced into 3‑4 mm rounds)
• 1 botte Fresh flat-leaf parsley (roughly chopped)
• au goût pincée Fleur de sel (to season the potatoes at the end of cooking)

Instructions

1. Seasoning the duck legs

   Rub each duck leg with the coarse sea salt, black pepper, the two garlic cloves cut in half, thyme, bay leaf and, if desired, a sprig of rosemary or a few juniper berries.

   Time: PT10M

2. Resting the duck (seasoning)

   Cover the seasoned legs with cling film or aluminum foil and let rest for 12 hours at room temperature or in the refrigerator.

   Time: PT12H

3. Preparing the potatoes

   Wash, peel and cut the potatoes into rounds about 3‑4 mm thick. Roughly chop the garlic and mince the parsley.

   Time: PT10M

4. Brown the potatoes

   Heat 3 tbsp duck fat in the pan over medium‑high heat. Add the potato rounds and brown for 10 minutes, stirring regularly.

   Time: PT10M

   Temperature: feu moyen‑vif

5. Slow cooking the potatoes

   Reduce heat to medium, cover the pan and simmer for 15 minutes until the potatoes are tender.

   Time: PT15M

   Temperature: feu moyen

6. Adding the garlic

   Remove the lid, add the chopped garlic and cook for 2 minutes over low heat to release aromas without burning.

   Time: PT2M

   Temperature: feu doux

7. Melt the fat for the confit

   In the Dutch oven, melt 800 g duck fat over low heat for 5 minutes.

   Time: PT5M

   Temperature: feu doux

8. Adding aromatics to the fat

   Stir in the remaining thyme, the two remaining garlic cloves and the bay leaves into the melted fat.

   Time: PT1M

9. Cooking the duck confit

   Submerge the duck legs, skin side down, in the flavored fat. Bring to a gentle simmer (small bubbles at the surface) and cook for 2 hours 30 minutes without boiling.

   Time: PT2H30M

   Temperature: feu doux, frémissement

10. Checking tenderness

    Pierce the meat with a knife tip; the meat should easily separate from the bone.

    Time: PT5M

11. Plating and serving

    Arrange the Sarladaise potatoes on plates, sprinkle with chopped parsley and fleur de sel. Place the confit duck legs beside them, keeping them warm in the fat if needed.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

40 g

Carbohydrates

45 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Duck legs: store-bought confit duck legs
• Instead of Duck fat (rendered duck fat): goose fat, vegetable oil (for cooking, but less flavorful)
• Instead of Coarse sea salt: fine salt
• Instead of Freshly ground black pepper: white pepper
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Fresh thyme sprigs: dried thyme (½ tsp)
• Instead of Bay leaves: dried bay leaf
• Instead of Firm-fleshed potatoes: Yukon Gold potatoes
• Instead of Fresh flat-leaf parsley: dried parsley (1 tbsp)
• Instead of Fleur de sel: fine salt

Equipment Needed

• Cutting board
• Chef's knife
• Bowl or dish for seasoning
• Cling film or aluminum foil
• Pan or sauté pan (cast iron or steel)
• Heavy‑bottomed pot or Dutch oven
• Kitchen tongs
• Kitchen brush
• Wooden spatula

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For ultra‑crispy skin, finish the legs under the broiler for 2‑3 minutes just before serving.
• Adding a small sprig of rosemary to the confit fat adds an extra aromatic note.
• Using a cast‑iron pan retains heat better and gives a superior coloration to the potatoes.

Troubleshooting

Storage

Refrigerator: The confit legs can be stored immersed in the fat, in an airtight container, for 1 to 3 months in the refrigerator.

Freezer: After cooking, let cool, then wrap each leg in cling film and place in a freezer bag; maximum storage 3 months.

Room temperature: Sarladaise potatoes keep for 2‑3 days at room temperature in a covered container.

Make-Ahead Tips

• Salt the legs the day before to save time on the day.
• The confit can be fully prepared 2 days ahead and simply reheated in the fat before serving.
• The potatoes can be pre‑sliced and stored in cold water in the refrigerator for up to 24 hours.