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Duck Confit with Sarladaise Potatoes: photo of the dish
Illustrative photo: Slastic — Public domain, Wikimedia Commons
Meat

Duck Confit with Sarladaise Potatoes

Oven-crisped duck confit legs with crackling skin and potatoes cooked in duck fat.

  • 55 min
  • 4 servings
  • Medium
  • Pricier
  • Southwest French

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

751 kcal per serving

Protein
57 g
Carbohydrates
41.5 g
of which sugars
2.3 g
Fat
38.1 g
of which saturated fat
14.6 g
Fiber
5.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Warm the can of confit in a hot water bath to collect the fat.
  2. Brown the legs skin side up for 25 min in a 400°F (200°C) oven.
  3. Sauté the sliced potatoes in 3 tbsp of the fat for 25 min.
  4. Add the chopped garlic and parsley at the end of cooking.

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Original Ecomely recipe.