Confit of duck with herbed potato cakes

Name: Confit of duck with herbed potato cakes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black peppercorn, roughly crushed; 3 bay leaves, crushed or torn; 1 small bunch thyme, half shredded, half left as sprigs; 3 garlic cloves, unpeeled, roughly chopped; 50 grams flaky sea salt; 4 duck legs; 700 grams jars (about duck or goose fat; 1 serving sunflower oil (if required); 1 leave dressed salad to serve; 2 potatoes; 1 small handful parsley; 1 garlic clove, finely chopped

Confit of duck with herbed potato cakes could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. For $8.45 per serving, you get A mixture of sunflower oil, goose fat, potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Duck Confit with Potato Leek Ragout, Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw, and Potato And Pork Confit Cakes With Wilted Napa Cabbage And Cress.

Instructions

Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish.

Ingredients you will need

Peppercorns

Garlic

Thyme

Base

Salt

Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.

Ingredients you will need

Duck Leg

Salt

Heat oven to 140C/120C fan/gas

Equipment you will use

Oven

Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step

Ingredients you will need

Duck Leg

Goose Fat

Whole Duck

Salt

Equipment you will use

Frying Pan

they need to be completely submerged, so top up with oil if required.

Ingredients you will need

Cooking Oil

Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in.

Ingredients you will need

Duck Leg

Whole Duck

Meat

Equipment you will use

Skewers

Oven

Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.

Ingredients you will need

Duck Leg

Whole Duck

Equipment you will use

Frying Pan

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate.

Ingredients you will need

Potato

Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.

Ingredients you will need

Duck Fat

Potato

Parsley

Garlic

Pull the duck legs out of the fat (Step

Ingredients you will need

Duck Leg

and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.

Ingredients you will need

Duck Fat

Potato

Whole Duck

Equipment you will use

Frying Pan