Duck Confit with Garlic Potatoes

Ingredients

• •4 duck legs
• •2 cups duck fat
• •4 cloves garlic, minced
• •1 tbsp fresh thyme leaves
• •Salt, to taste
• •Black pepper, to taste
• •1 lb baby potatoes
• •3 tbsp olive oil
• •2 cloves garlic, whole
• •Fresh parsley, for garnish
• •Lemon wedges, for serving

Instructions

1. 1

   Preheat your oven to 225°F (107°C).

2. 2

   Season the duck legs generously with salt, black pepper, and thyme leaves. Place the seasoned duck legs in a baking dish.

3. 3

   In a saucepan, melt the duck fat over low heat. Once melted, pour the duck fat over the duck legs, ensuring they are fully submerged.

4. 4

   Cover the baking dish with foil and bake in the oven for 6-8 hours until the duck is tender.

5. 5

   While the duck is cooking, prepare the garlic potatoes by washing and halving the baby potatoes. Toss them in olive oil, minced garlic, salt, and pepper.

6. 6

   In a large skillet, heat a small amount of duck fat over medium heat. Add the potatoes cut-side down and cook until golden brown and crispy, about 15-20 minutes.

7. 7

   Once the duck is done, remove it from the oven and carefully take the legs out of the fat. Pat them dry with paper towels.

8. 8

   Increase the oven temperature to 400°F (205°C). Place the duck legs on a baking sheet and roast for an additional 15-20 minutes until the skin is crispy. Serve with crispy garlic potatoes, garnished with parsley and lemon wedges.