Duck Leg Confit with Mashed Potatoes

4 servings

240 minutes

A lot of spears have been broken over Joel Robuchon's mashed potato. And here it is again - combined with another recipe from the world's culinary treasure trove. Duck Leg Confit, even more fat!

Energy value per serving

• Calories: 940.6
• Proteins: 35.8g
• Fats: 477.2g
• Carbohydrates: 29.1g

Ingredients

• Duck legs: 2 pc
• Thyme: 5 g
• Rosemary: 2 g
• Ground black pepper: pinch
• Salt: pinch
• Garlic: 6 clove
• Duck fat: 200 g
• Shallots: 2 head
• Potato: 500 g
• Butter: 50 g

Cooking steps

1. Prepare the necessary ingredients.

2. Put a pinch of salt and a pinch of black pepper in the mortar.

   Required ingredients:

   • Salt:  pinch
   • Ground black pepper:  pinch

3. Add thyme and rosemary.

   Required ingredients:

   • Thyme: 5 g
   • Rosemary: 2 g

4. Crush the herbs and spices with a pestle, coat the legs in them, and let marinate for at least two hours.

   Required ingredients:

   • Duck legs: 2 pieces

5. Place the legs compactly in a small baking dish.

   Required ingredients:

   • Duck legs: 2 pieces

6. Wrap the duck with garlic and shallots, and fill the mold with fat to the brim. Place it in a preheated oven at 170 degrees for at least two hours. At least — because the longer the duck marinates and bakes, the tastier it becomes.

   Required ingredients:

   • Garlic: 6 cloves
   • Shallots: 2 heads
   • Duck fat: 200 g

7. Boil the potatoes until cooked.

   Required ingredients:

   • Potato: 500 g

8. Drain the water.

9. Crush with a piece of butter, then strain the puree through a sieve.

   Required ingredients:

   • Butter: 50 g

10. Submit.