Duck Confit with Pommes Sarladaise
A classic French delight with crispy potatoes
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 h 45 min
- 4
- Advanced
Ingredients
For the Duck Confit
For the Pommes Sarladaise
Preparation
Marinating the Duck
Season the duck
Rub the duck legs with sea salt and cracked pepper.
Layer aromatics
Layer the duck legs with thyme and garlic in a shallow dish.
Refrigerate overnight
Cover and refrigerate for 24 hours or up to 48 hours for deeper flavor.
Ensure the duck fat covers the legs completely when cooking.
Preparing the Potatoes
Rinse potatoes
Rinse the sliced potatoes under cold water to remove excess starch.
Dry potatoes
Drain and pat dry with a clean kitchen towel.
Set aside
Set aside until ready to cook.
Using a mandoline slicer ensures evenly sliced potatoes.
Cooking Process
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.
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.
Finish with Parsley
Toss the cooked potatoes with fresh parsley just before serving.
Plating & Serving
Duck Confit with Pommes Sarladaise
Duck Confit with Pommes Sarladaise
Plating & Serving
Serve the duck legs on a warm plate beside a mound of Pommes Sarladaise. Drizzle with a touch of leftover duck fat for added indulgence.