Confit de canard du Quercy et pommes à l'ail

Name: Confit de canard du Quercy et pommes à l'ail
Total time: 45 min
Yield: Serves 4
Cuisine: Quercy
Ingredients: 4 duck confit legs; 800 g (1¾ lb) waxy potatoes; 6 garlic cloves; 1 bunch of flat-leaf parsley; 3 tablespoons duck fat; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Quercy duck confit with garlic potatoes

⏱ 45 minServes 4Easy680 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4duck confit legs
800 g (28 oz)waxy potatoes
6 clovesgarlic
1bunch of flat-leaf parsley
3 tbspduck fat
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

4 duck confit legs
800 g (28 oz) waxy potatoes
6 cloves garlic
1 bunch of flat-leaf parsley
3 tbsp duck fat
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet (30 cm / 12 in)

1 gratin dish (30 cm / 12 in)

1 paring knife

1 oven

03 — Method

Preheat the oven to 180 °C (350 °F) on convection and scrape the excess fat off the confit legs without removing the skin.
Peel the potatoes, cut into even cubes, rinse in cold water and dry well in a clean towel.
Heat the duck fat in the large skillet and sauté the potatoes 15 min over high heat, stirring, until golden.
At the end, add the chopped garlic and parsley, season with salt and pepper and stir 1 min.
Put the confit legs in the baking dish and bake 10 min until the skin is crisp and the meat heated through.
Serve the hot confit legs on the garlic-parsley potatoes right away, with a green salad in vinaigrette.