Duck Confit with Potato Sarladaise – Bruno Albouze

duck fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is more economical.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: pork legs

Chicken thighs are leaner and pork legs are often less expensive.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed herbs

Dried thyme is easier to find and mixed herbs can be more cost-effective.

garlic

🥗Healthier: shallots

💰Cheaper: onions

Shallots provide a milder flavor, while onions are a budget-friendly alternative.

The key to a perfect Duck Confit lies in using high-quality fat farm raised duck legs that weigh about a pound each.

Here, we’re using duck legs to confit in their own fat, and they can be prepared either by Frenching or leaving it whole.

Brining duck legs prior to cooking is a classical French preservation method that tenderizes flesh and gives a new depth of flavor.

Lay prepared duck legs onto a large shallow dish or baking tray lined with parchment. Salt generously duck meat and top with fresh thyme and crushed garlic. Wrap up in plastic film and refrigerate for up to 24 hours.

Meanwhile, gather all duck legs scraps and cook on low heat to render fat; drain and save. Discard solids.

To cook the duck legs, preheat your fan oven to 250ºF/120ºC. Arrange duck legs skin side up in a Dutch oven or a large deep roasting pan. Cover them with melted duck fat and bring to a boil.

Seal with parchment and lid or foil and place in the oven. Cook duck until meat is tender, about 3 hours.

Carefully remove the duck legs from the fat in which they were cooked. Transfer the duck legs to a cooling rack lined with plastic wrap and refrigerate them overnight.

To preserve your duck confit in fat, start by arranging the duck legs in a clean container, standing them up with the bone side up. Gently pour lukewarm duck fat over the duck legs, ensuring that they are completely covered.

Chicken or Veal Demi-Glace can be used for the sauce. Mix demi-glace with water or use low-sodium chicken stock. Add carrots, leeks, onions, garlic, mushroom stems, herbs and a couple of peppercorns.

Whisk together the extra port and cornstarch in a small container to make a smooth slurry. Whisk half of the slurry into the simmering sauce and bring to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary