Name: Crispy duck leg confit
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1 serving
Ingredients: 180 g duck leg, patted very dry; 3/4 tsp salt; 1/4 tsp black pepper; 3/4 tsp dried thyme; 3.5 oz parsnip, peeled and chopped; 3.5 oz Yukon Gold potato, peeled and chopped; 1 clove garlic, smashed; 3 oz fresh spinach; 3/4 tsp lemon juice; 2 tbsp water

Instructions

Prep 15 min · Cook 2 hr

Preheat oven to 300°F. Prick the duck leg skin all over with a fork, being careful not to pierce the meat. Rub with half the salt, the black pepper, and dried thyme. Place skin-side up in a small baking dish.
Roast the duck until the meat is very tender. Spoon off almost all of the rendered fat into a small bowl and reserve for the mash. Done when tender and pulling away from bone, 165°F.
Increase oven heat to 425°F. While the duck continues roasting to crisp the skin, place the parsnips, potatoes, and garlic in a small saucepan. Cover with water and bring to a boil. Simmer until a knife slides into the vegetables easily, about 15 minutes.
Remove duck from oven when skin is deep golden and crisp. Drain vegetables, reserving a splash of the water. Mash the vegetables with the reserved duck fat, the remaining salt, and the splash of cooking water until creamy. Done when skin is deep golden and crisp.
In a medium skillet, wilt the spinach over medium heat with the lemon juice for 2 minutes. Spoon the mash onto the plate, pile the spinach beside it, and set the duck leg on top.

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Ingredients

Instructions

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