Duck Confit With Crispy Potatoes And Bitter Leaf Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 300���F.
• STEP 2.Season the duck legs with salt, pepper, and any desired herbs or spices.
• STEP 3.Place the duck legs in a baking dish and cover them with duck fat or oil.
• STEP 4.Cover the dish with foil and bake for about 2-3 hours, or until the meat is tender and easily pulls away from the bone.
• STEP 5.Remove the duck legs from the fat and place them on a baking sheet.
• STEP 6.Increase the oven temperature to 425���F and roast the duck legs for about 15-20 minutes, or until the skin is crispy.
• STEP 7.While the duck legs are roasting, prepare the crispy potatoes by cutting them into small cubes and tossing them with oil, salt, and pepper.
• STEP 8.Spread the potatoes on a baking sheet and roast them in the oven for about 30-40 minutes, or until golden and crispy.
• STEP 9.In a bowl, whisk together the vinegar, mustard, honey, salt, and pepper to make the vinaigrette for the bitter leaf salad.
• STEP 10.Toss the bitter leaf salad with the vinaigrette.
• STEP 11.Serve the duck confit with the crispy potatoes and bitter leaf salad.

Cooking Tips

• For extra flavor, marinate the duck legs in the seasoning overnight before cooking.
• Save the rendered duck fat for future cooking, as it adds incredible flavor to dishes like roasted potatoes or saut���ed vegetables.
• If you don't have duck fat, you can use olive oil or another type of cooking oil to cook the duck legs.

Storage and Serving

• Leftover duck confit can be stored in the refrigerator for up to 3 days.
• To reheat, place the duck legs in a preheated oven at 350���F for about 10-15 minutes, or until heated through.
• Serve the duck confit with the crispy potatoes and bitter leaf salad as a main course.