Duck Confit with Sarladaise Potatoes
A classic French recipe highlighting perfectly golden duck confit. Duck legs are rendered in their own fat until the skin is crispy, then served with potatoes sautéed in duck fat, garlic, and parsley. A flavorful and authentic dish from rustic French gastronomy.
🛒 Ingredients
4 servings
- 4 pieces Duck confit legs
- 17.6 oz Potatoes
- 3 cloves Garlic
- 1 handful Fresh parsley, chopped
- Salt
- Pepper
Watch the original video
Watch on TikTokDirections
- 1
Place the duck confit legs in a hot skillet, skin-side down, to render excess fat and make the skin nice and crispy (about 5-10 minutes). Flip them briefly.
- 2
Use some of the rendered duck fat to sauté sliced potatoes with garlic and parsley.
- 3
Serve the golden, hot duck leg with its potatoes.
💡 Chef's Tip
Use quality duck fat for the best results. The potatoes should be crispy on the outside and tender on the inside. Do not discard the excess fat; it can be saved for other cooking.
