- 3 ½ lbs Duck legs
- ¼ cup Salt
- 4 lbs Duck fat
- 2 lbs Potatoes, preferably Yukon Gold, peeled and chopped
- 3 tbsp Duck fat, melted
- 1 tsp Salt
- ½ tsp Black pepper, freshly ground
- Rub each duck leg all over with salt. Place in a large bowl, skin side down. Cover and refrigerate for 24 to 48 hours.
- Preheat an oven to 105°C / 225°F.
- Use a kitchen towel to brush excess salt off of duck legs. Allow them to come to room temperature.
- In a saucepan, melt duck fat over medium-high heat until it reaches a gentle simmer.
- In a large baking dish, place duck legs skin side down and cover with melted duck fat, ensuring legs are fully submerged in fat.
- Cook in preheated oven until meat is tender and juices run clear when pierced with a fork, about 3½ hours.
- Transfer duck legs to a large bowl. Strain the fat back over the duck legs, covering them completely. Reserve 3 tbsp of duck fat for step 9. Let duck legs cool to room temperature.
- Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper. Add potatoes to the sheet. Coat with reserved duck fat, salt and black pepper.
- Put potatoes to the oven and roast until golden brown and crispy, about 20 to 25 minutes.
- Serve potatoes with duck confit.
- Additionally, you can add minced shallots and thyme to the salt rub
- Adjust the amount of salt to reflect the size of the duck legs, using an amount of salt equal to 3% of the duck legs’ weight to cure them (about 1 tbsp of salt per lb)
- Pinot noir makes an excellent wine pairing with duck
- Make sure the roasting pan isn’t overcrowded (to ensure potatoes roast instead of steam)