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Duck Leg Confit with Sarladaise Potatoes
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.
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Cost Breakdown
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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