NUTRITION

SERVINGS

INGREDIENTS

2 small duck legs (confit)

1 cup fingerling potatoes

0.5 tbsp duck fat

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

PREPARATION

• 1

  Preheat your oven to 400°F. Halve the fingerling potatoes and place them on a parchment-lined baking sheet.

• 2

  Toss the potatoes with the duck fat, minced rosemary, thyme, salt, and pepper until evenly coated.

• 3

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

• 4

  Place the duck legs skin-side down in a cold cast-iron skillet and turn the heat to medium-low to slowly render the fat.

• 5

  Cook for 10 to 12 minutes without moving them until the skin is deeply browned and crispy, then flip for 2 minutes to warm through.

• 6

  In a small bowl, toss the fresh arugula with lemon juice and a tiny pinch of sea salt.

• 7

  Plate the crispy duck legs alongside the herb-roasted potatoes and the light arugula salad for a balanced, clean meal.