NUTRITION

SERVINGS

INGREDIENTS

6 oz Duck leg confit

1 cup Yukon gold potatoes

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Arugula

1 tsp Lemon juice

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Mince the garlic, rosemary, and thyme, then toss them with the potatoes, sea salt, and black pepper until evenly coated.

• 4

  Place the duck leg confit skin-side down in a cold cast-iron skillet and turn the heat to medium-high.

• 5

  Sear the duck for 5 to 7 minutes without moving it to allow the fat to render and the skin to become deeply golden.

• 6

  Flip the duck legs and scatter the seasoned potatoes into the skillet around the meat.

• 7

  Transfer the skillet to the oven and roast for 15 to 20 minutes until the potatoes are fork-tender and browned.

• 8

  In a small bowl, whisk together the lemon juice and olive oil, then toss with the fresh arugula.

• 9

  Plate the crispy duck and herb-roasted potatoes over the bed of dressed arugula and serve immediately.