NUTRITION

SERVINGS

INGREDIENTS

1.5 whole duck legs (confit)

1 cup fingerling 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 baby arugula

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the fingerling potatoes in half lengthwise and place them on the prepared baking sheet.

• 3

  Drizzle the potatoes with duck fat and sprinkle with finely chopped rosemary, thyme, sea salt, and black pepper.

• 4

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

• 5

  Place the duck legs skin-side down in a cold cast-iron or heavy-bottomed skillet.

• 6

  Turn the heat to medium and cook for 8 to 10 minutes without moving them, allowing the fat to render and the skin to become shatteringly crispy.

• 7

  Carefully flip the duck legs and cook for an additional 2 to 3 minutes until warmed through to the center.

• 8

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

• 9

  Serve the crispy duck legs immediately alongside the herb-roasted potatoes and the fresh arugula salad.