Entree: France – Périgord (Dordogne) – Confit de canard, pommes sarladaises (Duck confit with Sarlat-style potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 duck legs confit (whole) (about 2 lb / 900 g), drained
- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte), peeled and sliced 1/4-inch (6 mm) thick
- 1/2 cup (120 ml) duck fat (plus extra for frying)
- 4 cloves (12 g) garlic, thinly sliced
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper

Instructions

1. Par-cook potato slices in salted boiling water for 5 minutes until just tender; drain and pat dry.
2. In a large skillet, heat 1/2 cup (120 ml) duck fat over medium-high heat. Add potato slices in a single layer (work in batches if needed) and fry, turning occasionally, until golden and crisp on edges, about 12–15 minutes per batch. During the last 2 minutes of frying, add sliced garlic to the pan to color lightly but not burn. Remove potatoes to a warm platter and keep in a low oven.
3. Place drained duck legs skin-side up on a baking sheet and reheat in a 400°F (200°C) oven until skin is crisp and meat is heated through, about 10–15 minutes.
4. Toss crisped potatoes with chopped parsley and adjust seasoning with salt and pepper. Serve duck confit legs atop or alongside the pommes sarladaises.