Confit Duck Legs & Duck Fat Potatoes
- 2 confit duck legs
- 3 large potatoes, cut into rough, angular chunks
- 2 tbsp duck fat (available in most supermarkets)
- 1 tbsp extra virgin olive oil
- 1 clove garlic, finely grated
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt flakes
- Crusty bread and fresh salad, to serve
Inspired by my time working as a winemaker in Bordeaux, France.
I've included my trick of blending duck fat and olive oil to make perfectly crunchy roast potatoes.
Heads up - guests will ask for seconds!
Bon appétit,
- Joe Grilli, Owner & Winemaker
1. Get the potatoes started
Bring a pot of salted water to the boil. Add the potatoes and cook for about 15 minutes, or until they just start to fall apart.
2. Rough them up
Drain the potatoes, then shake them around in the pot to rough up the edges - this is key to making them crispy and crunchy after roasting.
3. Preheat the duck fat
Add the duck fat and olive oil to a roasting dish and place in the oven at the highest temperature (about 250°C fan-forced). Let it get smoking hot.
4. Crisp up the potatoes
Carefully tip the potatoes into the hot fat, tossing to coat. Roast for about 40 minutes, turning occasionally, until deep golden and crispy.
5. Pan-fry the duck
Heat a pan over medium heat with a little duck fat. Place the duck legs skin-side down and fry for about 8 minutes until crisp. Flip and cook for another 8 minutes until heated through.
6. Finish the potatoes
Mix the rosemary, garlic, and sea salt in a small bowl. Once the potatoes are crispy, toss them quickly in the fragrant mixture.
7. Serve
Pile the crispy duck and golden potatoes onto a plate. Serve with crusty bread and a fresh green salad.
The crisp duck and golden potatoes balance beautifully with our Zamberlan Cabernet Sangiovese, highlighting its dark fruit and savoury spice.
