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Duck confit with crispy potatoes and bitter leaf salad
Duck confit with crispy potatoes and bitter leaf salad
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Prep Time:
985 minutes
Cook Time:
160 minutes
Total Time:
1145 minutes
French-style grilled duck with crispy roast potatoes, a gourmet twist on traditional confit.
Ingredients:
  • 8 (about 1.75kg) duck marylands
  • 1/2 bunch thyme, leaves and stems, coarsely chopped
  • 6 garlic cloves, peeled, smashed
  • 1 tsp juniper berries, crushed
  • 200g fine sea salt
  • 4 x 350g cans duck fat (see note)
  • 125ml water
  • 1kg kipfler potatoes, scrubbed
  • 40.00 ml sherry vinegar
  • 36.40 gm extra virgin olive oil
  • 1 baby endive, leaves trimmed, separated
  • 2 green witlof, leaves trimmed, separated
Instructions:
  • Gently dry the duck marylands with paper towel. Mix thyme, garlic, juniper berries, and salt in a small bowl. Spread one-third of the salt mixture on the bottom of a spacious airtight container. Place first half of the duck in the container and sprinkle half of the remaining salt mixture. Add the rest of the duck and top with the remaining salt mixture. Seal and refrigerate for 6-8 hours; avoid over-marinating to prevent excess saltiness.
  • Preheat the oven to 140°C. Rinse the duck in cold water and pat dry. In a flameproof and ovenproof pan, melt the fat and water until just starting to bubble. Submerge the duck, cover with baking paper and lid, then bake for 2 hours until very tender. Let cool to room temperature, then refrigerate overnight to enhance flavors.
  • 1. Preheat oven to 220°C. 2. Boil potatoes for 5 minutes until tender. Drain and cut in half. 3. Place potatoes on a tray, drizzle with 2 tablespoons of reserved duck fat, season with salt and pepper, then mix well. 4. Bake for 10 minutes until golden and crispy. Keep warm under foil while reheating the duck.
  • Preheat the grill to medium-high. Take the duck out of the fat and pat away any extra with a paper towel, ensuring the skin stays intact. Place the duck on a large oven tray (or 2 small trays if needed). Grill until the skin is golden and crisp, about 3 minutes.
  • In a small jug, combine vinegar and oil, season with salt and pepper. Distribute salad leaves onto plates, drizzle with the dressing. Place a duck maryland on each plate and add a little more dressing. Serve with crispy potatoes and braised peas with leeks and lettuce.

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