French cuisine · Meat & Kebab

Confit de Canard

Crispy pan-fried, confit duck legs with pan-fried potatoes.

Ingredients · for 4 servings

• 4 duck legs (confit)
• Potatoes
• Garlic
• Thyme
• Salad

Instructions

1. Take the confit duck legs out of the fat and scrape off excess fat (keep the fat).
2. Heat a pan over medium heat without extra fat and fry the legs skin-side down for 8–10 min until crispy; turn once and let heat through.
3. Peel the potatoes, cut into wedges and fry in 2–3 tbsp duck fat over medium heat for 15–20 min until golden brown and crispy; season with salt.
4. Add the garlic and thyme to the potatoes in the last minutes.
5. Serve the crispy legs with the duck-fat potatoes and a fresh green salad.