NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Duck leg confit

0.5 medium Yukon gold potato

0.25 tsp Dried thyme

0.25 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 cup Arugula

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and place them in a mixing bowl.

• 3

  Mince the garlic clove and add it to the potatoes along with the dried thyme, dried rosemary, sea salt, and black pepper.

• 4

  Toss the potatoes thoroughly (use a teaspoon of the fat from the duck confit packaging if they need moisture) and spread them in a single layer on the baking sheet.

• 5

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden brown and tender.

• 6

  While the potatoes roast, place the duck leg confit skin-side down in a cold cast-iron or heavy-bottomed skillet.

• 7

  Turn the heat to medium and allow the fat to render slowly, crisping the skin for about 8-10 minutes without moving it.

• 8

  Once the skin is deeply golden and very crispy, flip the duck leg and cook for an additional 2-3 minutes to ensure it is heated through.

• 9

  In a small bowl, toss the fresh arugula with the lemon juice.

• 10

  Plate the crispy duck leg over the roasted potatoes and serve immediately with the bright arugula salad on the side.