Name: Duck Confit with Herb-Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz raw duck leg; 0.33 cup raw potato; 1 cup raw kale; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp fresh rosemary; 0.5 tsp fresh thyme

Ingredients

8 items

6 oz raw duck leg
⅓ cup raw potato
1 cup raw kale
1 clove garlic
¼ tsp sea salt
¼ tsp black pepper
½ tsp fresh rosemary
½ tsp fresh thyme

Instructions

Prep 15 min · Cook 45 min

Preheat oven to 400°F.
Score the skin of the raw duck leg in a crosshatch pattern without piercing the meat, then season both sides with half of the sea salt and black pepper.
Place the duck leg skin-side down in a cold, oven-safe skillet and set the heat to medium-low to render the fat for 12 minutes until the skin is golden and thin.
While the fat renders, toss the cubed raw potatoes with the fresh rosemary, thyme, and the remaining sea salt and black pepper.
Flip the duck leg skin-side up, add the potatoes to the skillet, and stir them into the rendered fat.
Transfer the skillet to the oven and roast for 30 minutes until the duck is cooked through and the potatoes are crispy.
Remove the duck and potatoes from the skillet to rest on a warm plate.
Add the minced garlic and raw kale to the same skillet and sauté over medium heat for 3 minutes until the kale is wilted and vibrant.
Serve the crispy duck leg alongside the herb-roasted potatoes and sautéed kale.

Nutrition

Ingredients

Instructions

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