France · Duck · No. 315
Duck Confit-Style Duck Leg with Sautéed Potatoes
A single portion of French cooking, ready in 51 minutes with 6 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Preheat the oven to 190C (fan 170C).
- 2
Score the duck skin, season well with salt and place skin-side down in a cold ovenproof frying pan.
- 3
Set over low-medium heat for 5 minutes to render the fat and crisp the skin, then transfer the pan to the oven and roast for 40 minutes until tender and crisp.
- 4
Meanwhile, parboil the diced potatoes for 5 minutes, then drain.
- 5
Fry the potatoes in a little of the rendered duck fat with the garlic and thyme for 8–10 minutes until golden.
- 6
Rest the duck for 3 minutes before serving with the potatoes.
