There is very little to this recipe since, as far as the confit goes, it is just a reheat: I bought the duck legs, as most people do, already cured and cooked. I will however be postsing a video, very soon, demonstrating the curing and cooking process.
Anyway, I hope the video gives a flavour of the confit’s homeland: Gascony. Around here one almost always serves the confit with these potatoes – pommes de terre sautées – and it is indeed a marriage made in heaven.
Ingredients for 2 people
2 legs of duck confit
100 ml duck fat
750 g potatoes
2 cloves of garlic, chopped fine
Slice the potatoes into 5mm rounds. Rinse them under the tap until the water runs clear, then dry them well with a towel. Heat the duck fat in a spacious pan and over a medium heat, keep turning or tossing potato slices for about ten minutes or until they start to turn golden. Season them well with salt and add the chopped garlic and parsley. Keep turning a minute longer until the garlic is no longer raw, being careful not to burn it.
As the potatoes cook, gently fry the duck legs in a pan, in a little of their own fat. They should be nicely golden and crisp on both sides. The intention is to warm and crispen the legs rather than to cook them any further, so don’t leave them to cook longer than necessary.