Founder of @Umami Sans Frontières
For 4 people:
1/ Preparation: Place the potatoes in a pot with their skins on, cover with water, and bring to a boil over medium heat. Mince the garlic and chop the parsley.
2/ Preheat the oven: Preheat the oven to 200 °C (390 °F).
3/ Cook the potatoes: When a skewer goes in with slight resistance, remove the potatoes from the heat. Drain in a colander and let cool slightly.
4/ Bake the duck confit: Remove the duck legs from the can, lightly wipe off the excess fat, and arrange them in an ovenproof dish. Season with salt and pepper. Bake for 20–30 minutes, until the skin is golden and crispy.
5/ Sauté the potatoes: Peel the cooled potatoes and slice them into 7–8 mm (about ¼–⅓ inch) thick rounds.
Heat some duck fat in a frying pan and arrange the potato slices in a single layer. Cook until they start to brown, then add the garlic, salt, and pepper. Finally, stir in the parsley and mix well.
6/ Serving: Arrange the duck confit and sautéed potatoes on a plate. Drizzle with a little warmed duck fat, if desired.
🌟 Duck Confit: Our Favorite Tips 🌟
⭐️About Duck Confit: Duck confit 🦆 is a traditional French dish made by slowly cooking duck legs in duck fat at a low temperature. The result is melt-in-your-mouth tender meat with skin that turns wonderfully crispy when browned. While it feels like a fine-dining dish in restaurants, you can actually find it canned or jarred—making it surprisingly easy to enjoy at home.
⭐️Canned or Jarred Duck Confit: In France, you’ll even see duck confit in regular supermarkets, where it’s a staple in home cooking. When I lived in Berlin, I often bought it at a small French grocery store nearby. Outside France, it might be harder to find, but if you come across it, I highly recommend giving it a try!
⭐️How We Enjoy It at Home: For us, duck confit is a special dish we make on occasions like Christmas or birthdays. It also happens to be one of my personal favorites❤️so much so that I always make it for my own birthday 😄. One reason I love it so much is the rich flavor that comes from the duck fat 😋it gives the dish such depth and indulgence that I can never resist. And the best part is that even though it feels festive and luxurious, it’s still easy to prepare with canned confit.
⭐️Pan-Frying (No Oven Needed): If you don’t have an oven, no problem! Just add a little duck fat to a frying pan and cook the legs skin-side down over medium heat. Flip and cook both sides until golden and crispy, wiping away excess fat with paper towels as you go. This method gives the skin an extra-crisp finish.
⭐️A Little Extra Touch: For added flavor, try roasting the duck with herbs like rosemary or thyme. Pair it with lentils or vegetables braised in red wine for an even more French-inspired plate.🌿
⭐️How to Use the Extra Duck Fat: The leftover duck fat in the can is pure flavor gold! My father-in-law once told me, “Use it to sauté potatoes,” and I’ve been doing that ever since. It also adds wonderful richness to stir-fried vegetables or even fried rice. My personal favorite? Making chicken gizzard confit with the fat—it turns out fragrant, tender, and absolutely delicious.
👉 Gizzard confit – Gésiers confits 
Founder of @Umami Sans Frontières
