Main Course · Dinner · French ·

Duck Confit with Pommes Sarladaise

Name: Duck Confit with Pommes Sarladaise
Prep time: 95 min
Cook time: 285 min
Total time: 380 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 duck legs; 2 tbsp coarse sea salt; 1 tbsp cracked black pepper; 4 sprigs fresh thyme; 4 cloves garlic, peeled and smashed; 2 cups duck fat (or as needed); 2 lbs Yukon Gold potatoes, peeled and sliced 1/4 inch thick; 4 tbsp duck fat; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped; Salt and pepper to taste

Indulge in this traditional French recipe for Duck Confit paired with herb-infused Pommes Sarladaise. A sophisticated dish that brings rich flavors to your table.

4.1(959 reviews)

·By Ethan Brooks·October 3, 2025

Duck Confit with Pommes Sarladaise — Main Course served and photographed from above

Prep

1 h 35 min

Cook

4 h 45 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Duck Confit

For the Pommes Sarladaise

Nutrition

Per serving

Calories: 1270 kcal
Protein: 52.3 g
Carbs: 66.8 g
Fat: 95.1 g
Fiber: 5.2 g

Whole recipe

Total

Calories: 5080 kcal
Protein: 209.2 g
Carbs: 267 g
Fat: 380.3 g
Fiber: 20.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 duck legs	1800	144	0	136	0
2 tbsp coarse sea salt	0	0	0	0	0
1 tbsp cracked black pepper	17	0.7	4.4	0.2	2.1
4 sprigs fresh thyme	1	0	0.3	0	0.1
4 cloves garlic, peeled and smashed	18	0.7	4	0	0.2
2 cups duck fat (or as needed)	3600	0	0	400	0
2 lbs Yukon Gold potatoes, peeled and sliced 1/4 inch thick	630	15.2	136	0.4	15
4 tbsp duck fat	600	0	0	68	0
2 cloves garlic, minced	9	0.3	2	0	0.1
2 tbsp fresh parsley, chopped	3	0.3	0.5	0.1	0.4
Salt and pepper to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Duck

1
Season the duck
Rub the duck legs with sea salt and cracked pepper.
2
Layer aromatics
Layer the duck legs with thyme and garlic in a shallow dish.
3
Refrigerate overnight
Cover and refrigerate for 24 hours or up to 48 hours for deeper flavor.
Tip: Ensure the duck fat covers the legs completely when cooking.

Preparing the Potatoes

1
Rinse potatoes
Rinse the sliced potatoes under cold water to remove excess starch.
2
Dry potatoes
Drain and pat dry with a clean kitchen towel.
3
Set aside
Set aside until ready to cook.
Tip: Using a mandoline slicer ensures evenly sliced potatoes.

How to Make Duck Confit with Pommes Sarladaise

Total time: 6 h 20 min · Yields 4 servings

1
Confit the Duck
Melt duck fat in a heavy, oven-safe pot; immerse marinated duck legs, cover, and cook in a preheated oven at 225°F (110°C) for 3-4 hours, until tender.
2
Cook the Potatoes
In a large skillet, heat duck fat over medium heat; add potatoes and cook until golden brown and crispy—season with garlic, salt, and pepper.
3
Finish with Parsley
Toss the cooked potatoes with fresh parsley just before serving.