Duck Leg Confit with Sarladaise Potatoes
Step 1: Duck Leg Confit
Cover the duck legs with the salt, pepper, and herbs. Cover the dish with plastic wrap, and chill 6 hours. Remove the duck legs from the dish and wipe them completely with a towel. Melt the duck fat in a Dutch oven, place the duck legs in the fat, and cover. Cook at a simmer for about 2 hours. Then remove the duck legs and drain them well. Filter the fat through a fine sieve.
Step 2: Sarladaise Potatoes
Peel the potatoes, wash them, and remove the ends. Using a peeler, carve the potatoes into 3 cm cylinders. Cut the cylinders into even rounds 3 mm thick. Rinse them and drain them, then pat dry on a cloth. Wash and dry the parsley and remove the leaves from the stems. Peel the garlic cloves and remove the sprout. Chop the garlic and the parsley. Heat the duck fat in a pan, and sauté the potatoes for 15 minutes. When they are cooked through and lightly browned, drain them and season with salt and pepper.
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse