NUTRITION

SERVINGS

INGREDIENTS

5.5 oz duck leg confit

0 medium Yukon gold potato

0 tsp duck fat

2 clove garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh arugula

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and place them on a parchment-lined baking sheet.

• 3

  Toss the potatoes with the duck fat, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.

• 4

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

• 5

  While the potatoes roast, place the duck leg confit skin-side down in a cold oven-safe skillet.

• 6

  Turn the heat to medium and sear for 5-8 minutes without moving the leg until the skin is golden and extremely crispy.

• 7

  Carefully flip the duck leg and transfer the skillet to the oven for the final 5 minutes of the potato roasting time to heat through.

• 8

  In a small bowl, toss the fresh arugula with the lemon juice for a bright, acidic contrast.

• 9

  Plate the crispy duck leg alongside the herb-roasted potatoes and the light arugula salad.