Duck Confit and Simplified Fondant Potatoes
ID: 9883ef6e...
A comforting, restaurant-quality meal featuring rich, tender canned duck legs with crispy skin, paired with simplified, skin-on fondant potatoes cooked in savory duck fat and chicken stock, served alongside fresh steamed vegetables.
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🍳 Cooking Flow
Separate the duck legs, liquid fat, and bottom gelatin jelly from the can. → Quarter the potatoes with skins on, and pan-fry them in duck fat until golden on all sides. → Add chopped garlic, thyme, and chicken stock to the potatoes, then simmer. → Roast both the potatoes and the duck legs in a preheated oven for 25 minutes, then crisp the duck skin under the grill. → Steam the vegetables and dress with the duck jelly; use the potato pan juices to make a quick gravy.
Cooking Steps
Brief Cooking Order
Separate the duck legs, liquid fat, and bottom gelatin jelly from the can. → Quarter the potatoes with skins on, and pan-fry them in duck fat until golden on all sides. → Add chopped garlic, thyme, and chicken stock to the potatoes, then simmer. → Roast both the potatoes and the duck legs in a preheated oven for 25 minutes, then crisp the duck skin under the grill. → Steam the vegetables and dress with the duck jelly; use the potato pan juices to make a quick gravy.
Introduction
A comforting, restaurant-quality meal featuring rich, tender canned duck legs with crispy skin, paired with simplified, skin-on fondant potatoes cooked in savory duck fat and chicken stock, served alongside fresh steamed vegetables.
Step 1
Open the can of duck confit. Carefully pour off the liquid duck fat into a measuring jug and set aside. (If opening on a cold day, the fat will be white and solid, but can be melted easily).
Step 2
Carefully extract the duck legs from the can. Scoop out the gelatinous jelly at the bottom of the can and set it aside in a separate bowl to use as a dressing for the vegetables later.
Step 3
Wash the potatoes thoroughly and cut them into quarters, keeping the skins on to prevent waste.
Step 4
Heat an oven-safe frying pan on the stovetop. Add two large spoonfuls of the reserved duck fat, then place the potatoes into the pan cut-side down.
Step 5
Place the duck legs skin-side up into a roasting tin. Meanwhile, peel and roughly chop 3 cloves of garlic.
Ingredients List
Important Notes
Duck fat is excellent for roasting and frying potatoes and can be stored in the fridge to solidify for future use.
Do not throw away the gelatin jelly at the bottom of the duck can; it is packed with flavor and acts as a perfect savory glaze for hot steamed vegetables.
Using low-salt or unsalted chicken stock is highly recommended because the stock concentrates as it reduces down in the oven, and normal stock cubes may make the dish overly salty.
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