NUTRITION

SERVINGS

INGREDIENTS

1.5 whole Duck leg confit

0.75 cup Red potatoes

1 tsp Duck fat

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Haricots verts

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a medium mixing bowl, toss the cubed red potatoes with duck fat, chopped rosemary, thyme, sea salt, and black pepper until well coated.

• 3

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes until they are golden and crispy on the outside.

• 4

  While the potatoes are roasting, place the duck legs skin-side down in a cold cast-iron skillet, then turn the heat to medium.

• 5

  Sear the duck for 8-10 minutes without flipping, allowing the fat to render out and the skin to become shatteringly crisp.

• 6

  Transfer the skillet to the oven for the final 5 minutes of the potato roasting time to ensure the duck is heated through to the bone.

• 7

  Steam the haricots verts with the minced garlic for 3-5 minutes until they are bright green and tender-crisp.

• 8

  Plate the crispy duck leg immediately alongside the roasted herb potatoes and the garlicky greens.