Duck Confit – 2 Duck Legs 760g

One of the great classics of French country cooking.

Prepared according to traditional methods, duck legs are slowly cooked in their own fat until beautifully tender. Simply crisp the skin in a hot oven or pan and serve with roasted potatoes for a meal that transports you straight to the South-West of France.

Ingredients

Duck legs from South-West France, duck fat and salt.

Country of origin

France

Region

IGP South-West France

Texture

Tender, succulent meat that falls easily from the bone.

Flavour

Rich, savoury and deeply satisfying.

Serving suggestion

Serve with potatoes roasted in duck fat and a simple green salad.

Wine Pairing

Cahors, Madiran or Pinot Noir.

Duck Confit with Sarladaise Potatoes

Serves 2

Ingredients

• 2 duck confit legs

• 800g waxy potatoes

• 2 tbsp duck fat

• 2 cloves garlic, finely sliced

• 2 tbsp chopped flat-leaf parsley

• Sea salt and black pepper

Method

1. Preheat the oven to 200°C.

2. Remove the duck legs from the tin and reserve a little of the duck fat.

3. Place the duck legs skin-side up on a baking tray and roast for 20–25 minutes until the skin is golden and crisp.

4. Meanwhile, peel and slice the potatoes into 5mm rounds.

5. Heat the duck fat in a large frying pan and cook the potatoes over medium heat until golden and tender.

6. Add the garlic during the final few minutes of cooking.

7. Finish with parsley, salt and pepper.

8. Serve the crispy duck confit over the potatoes with a simple green salad.

This classic dish originates from the Périgord region and is one of the great comfort foods of South-West France.