French

Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes)

Name: Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes)
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 legs duck leg confit (store-bought, jarred or canned); 1.5 lb potatoes, peeled and sliced; 3 garlic cloves, thinly sliced; 2 tbsp fresh parsley, chopped; 2 tbsp duck fat (from the confit jar); 1/2 tsp salt; 1/4 tsp black pepper

Colette @colette_lyon

Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

30 min Easy Diabetic friendly Halal Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

4 legs duck leg confit (store-bought, jarred or canned)
1.5 lb potatoes, peeled and sliced
3 garlic cloves, thinly sliced
2 tbsp fresh parsley, chopped
2 tbsp duck fat (from the confit jar)
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Preheat the oven to 400 F, scrape most of the surrounding fat off the duck legs, and set them skin side up in a baking dish, reserving 2 tablespoons of the fat.
Roast the duck legs for 20 to 25 minutes, until the skin is deeply golden and crisp and the meat is heated through.
Meanwhile, heat the reserved duck fat in a large skillet over medium heat and cook the sliced potatoes, turning occasionally, for about 15 minutes, until golden and tender.
Add the garlic to the potatoes for the last 2 minutes of cooking and season with the salt and pepper.
Plate a duck leg alongside a generous portion of the sarladaise potatoes and scatter the parsley over the top before bringing it to the table.

Watch how to cook Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes)

Someone making it start to finish, so you can see what the steps look like.

Confit de canard et pommes de terre sarladaises (DORDOGNE 24 RPZ) Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 620 kcal
Protein: 41 g
Carbs: 30 g
Fat: 37 g
Fiber: 4 g
Sugar: 1 g
Sodium: 1230 mg
Saturated fat: 13 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.