Duck Confit with Pommes Sarladaise

Name: Duck Confit with Pommes Sarladaise
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
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

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

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)

For the Pommes Sarladaise

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

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