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Recipe · Gascony
Confit de canard truffe
Duck confit with truffle sauce and garlic potatoes
⏱ 150 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4jarred duck confit legs
1fresh black truffle, 25 g
800 g (28 oz)Sarlat-style potatoesBintje (or russet)
6 clovesgarlic
4 tbspduck fat
1bunch of flat-leaf parsley- 1 tbsptruffle oil
100 ml (½ cup)Madeira
100 ml (½ cup)veal stock
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 jarred duck confit legs
- 1 fresh black truffle, 25 g
- 800 g (28 oz) Sarlat-style potatoes Bintje (or russet)
- 6 cloves garlic
- 4 tbsp duck fat
- 1 bunch of flat-leaf parsley
- 1 tbsp truffle oil
- 100 ml (½ cup) Madeira
- 100 ml (½ cup) veal stock
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 4 duck confit legs out of their jar and let them come to room temperature for 20 minutes. Save the duck fat from the jar — it’s for cooking the traditional Sarlat-style potatoes of Périgord and Gascony.
- Preheat the oven to 200 °C (400 °F) fan. Peel the 800 g (28 oz) of Bintje potatoes and cut them into even 2 cm (¾ in) cubes. Rinse well under cold water to remove excess starch.
- Dry the potato cubes thoroughly with paper towels so they brown and crisp in the hot duck fat — the hallmark of real Sarlat potatoes.
- Heat 4 tbsp of duck fat in the large cast-iron skillet over high heat. Add the potato cubes in a single layer and brown for 15 minutes, stirring often so they color evenly.
- Meanwhile, put the duck legs skin-side up in the large baking dish. Bake for 15 minutes at 200 °C (400 °F) to heat through and crisp the skin.
- Remove the green germ from the 6 garlic cloves and chop them finely with a paring knife. Add them to the potatoes 5 minutes before the end with half the chopped parsley. Season generously with fleur de sel and freshly ground pepper.
- Make the sauce: reduce the Madeira in the small saucepan for 3 minutes over high heat to cook off the alcohol. Add the veal stock and reduce for 5 more minutes until syrupy and glossy.
- Off the heat, finely grate the fresh black truffle straight into the sauce and stir in 1 tbsp of truffle oil. Plate a duck leg with the Sarlat potatoes, spoon the truffle sauce over and sprinkle with the rest of the parsley.
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