Duck Confit with Roasted Potatoes

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Time 1 d 4 hrs
Servings 4
Difficulty Hard





  • 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)