Duck Confit with Roasted Potatoes

Duck Confit with Roasted Potatoes

A classic French dish made with slightly past expiration but safe-to-eat duck whole cooked, reducing food waste.

20
Prep Time (min)
150
Cook Time (min)
170
Total Time (min)
4
Servings

Ingredients

  • 1 duck whole cooked, slightly past expiration but safe to eat
  • 4 sprigs of thyme
  • 4 cloves of garlic
  • 1 kg potatoes
  • 4 tbsp duck fat
  • Salt and pepper to taste
Difficulty:Medium
Tags:
French cuisineduck confit

Instructions

1

Preheat the oven to 160°C (320°F).

2

Using a fork, prick the skin of the duck all over.

3

Rub the duck with salt, pepper, thyme, and garlic.

4

Place the duck in a roasting pan and cover with foil.

5

Roast the duck in the oven for 2 hours.

6

Meanwhile, peel and cut the potatoes into wedges.

7

In a separate baking dish, toss the potatoes with duck fat, salt, and pepper.

8

After the duck has cooked for 2 hours, remove the foil and place the potatoes in the oven.

9

Increase the oven temperature to 200°C (400°F) and cook the duck and potatoes for an additional 30 minutes or until the skin of the duck is crispy and the potatoes are golden brown.

10

Remove the duck from the oven and let it rest for 10 minutes before carving.

11

Serve the duck confit with roasted potatoes and enjoy!

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