French duck confit with crispy potatoes

A hearty French meal perfect for leisurely Sunday lunch.
*You will need to start this recipe the day before

What you will need

• 8 (about 1.75kg) duck marylands
• 1/2 bunch thyme, leaves and stems, coarsely chopped
• 6 garlic cloves, peeled, smashed
• 1 tsp juniper berries, crushed
• 200g fine sea salt
• 4 x 350g cans duck fat
• 1/2 cup (125ml) water
• 1kg kipfler potatoes, scrubbed
• 2 tbs sherry vinegar
• 2 tbs extra virgin olive oil
• 1 baby endive, leaves trimmed, separated
• 2 green witlof, leaves trimmed, separated

Step-by-step

1.

Pat the duck marylands dry with paper towel. Combine thyme, garlic, juniper berries and salt in a small bowl. Sprinkle one-third of the salt mixture in the base of an airtight container large enough to fit the duck. Add half the duck and sprinkle half the remaining salt mixture. Layer the remaining duck and salt mixture. Cover and refrigerate for 6-8 hours – it will be too salty if you leave it any longer.
2.

Preheat oven to 140°C. Remove duck from salt and rinse lightly with cold water; pat dry with paper towel. Place fat and water in a covered fl ameproof and ovenproof pan, with lid, where the duck will fi t snugly. Heat until fat has melted and is just starting to bubble. Add the duck, making sure it is fully submerged. Cover with a round of baking paper then the lid. Bake in oven for 2 hours or until duck is very tender. If the fl esh from the leg has pulled away, exposing the bone, it should be ready. Remove pan from oven and cool to room temperature. Place pan in fridge overnight to develop the flavours.
3.

Preheat oven to 220°C. Place potatoes in a saucepan of boiling water and cook for 5 minutes or until just tender. Drain and halve lengthways. Place potatoes on an oven tray. Add 2 tbs of duck fat from the pan of confit. Season with salt and pepper and toss to combine. Bake for 10 minutes or until golden and crisp. Cover with foil and keep warm while reheating the duck.
4.

Preheat grill to medium-high. Remove duck from fat; wipe away excess with paper towel, being careful not to break the skin. Place duck on a large oven tray (or 2 small trays if you have a small grill). Grill for 3 minutes or until skin is golden and crisp.
5.

Whisk the vinegar and oil in a small jug and season with salt and pepper. Divide salad leaves among serving plates, drizzle with some of the dressing. Top with a duck maryland and a little more dressing. Serve with the crispy potatoes and braised peas with leeks and lettuce.


Duck fat can be reused to cook more confit, or fry other vegetables – the French say it makes the best sautée


Source:

http://www.homelife.com.au/recipe/french+duck+confit+with+crispy+potatoes+,32459