Duck Confit with Fried Potatoes

Ingredients

• 4 duck legs with skin
• 2 tablespoons coarse salt
• 2 teaspoons ground black pepper
• 4 sprigs of fresh thyme
• 2 bay leaves
• 2 cups duck fat
• 1 pound potatoes, peeled and sliced into 1/8-inch-thick rounds
• Vegetable oil, for frying
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 300°F.
2. Season the duck legs with salt and pepper. Place the duck legs, thyme, and bay leaves in a baking dish. Cover with duck fat.
3. Bake the duck legs until they are tender and crispy, around 3 hours. Let cool in the fat for at least 1 hour.
4. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry the potatoes in batches until they are golden brown and crispy. Drain on paper towels and season with salt and pepper.
5. Remove the duck legs from the fat, discard the herbs and coarsely chop the meat.
6. In a separate skillet, heat the chopped duck over medium heat until warmed through. Serve with the fried potatoes.

Verdict

The rich and tender duck confit pairs perfectly with the crispy and savory fried potatoes. This dish is a perfect option for a fancy dinner.

Serving Suggestions

• Garnish with parsley or chives for added freshness.
• Serve with a glass of rich red wine like a Pinot Noir or Cabernet Sauvignon.
• Pair with a side salad dressed with a vinaigrette to balance the richness of the dish.