Confit de Canard with Roasted Potatoes - Classic, crispy & simple
Confit de Canard with roasted potatoes is the ultimate comfort food from French cuisine that you can easily prepare at home. As a little cat with a great preference for fine aromas, I can tell you that the secret lies in the slow cooking method, which makes the duck leg butter-tender and ensures the skin crisps up beautifully at the end. We avoid canned products entirely in this recipe and rely on fresh ingredients. The combination of tender duck meat and savory roasted potatoes is a true classic that every hobby chef should try at least once. It is surprisingly uncomplicated to prepare this luxurious dish for yourself. Grab your apron – with a little patience and love, you will conjure up a piece of France right on your plate. Just follow my steps and enjoy this delicious feast that warms not only the stomach but also the heart. Meow, enjoy your meal!
Ingredients
Preparation
Rub the duck leg (1) generously all over with salt (5 g) and let it rest for about an hour.
Melt the duck fat (250 g) in a small pot over low heat.
Place the duck leg (1) together with the rosemary sprig (1) and the crushed garlic clove (1) into the liquid fat, ensuring it is completely covered.
Simmer gently over very low heat for about 90 minutes until the meat is butter-tender.
Meanwhile, peel the potatoes (200 g), cut them into small cubes, and fry them in a pan with some of the fat until golden brown and crispy.
Remove the duck leg (1) from the fat and fry briefly in a hot pan on the skin side until crispy, then serve together with the potatoes (200 g).
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