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Duck Leg Confit with Mashed Potatoes

4 servings

240 minutes

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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

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

4servings

Duck legs

2 pieces

Thyme

5 g

Rosemary

2 g

Ground black pepper

pinch

Salt

pinch

Garlic

6 cloves

Duck fat

200 g

Shallots

2 heads

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:
1. Salt: pinch
2. Ground black pepper: pinch

3
Add thyme and rosemary.
Required ingredients:
1. Thyme: 5 g
2. 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:
1. Duck legs: 2 pieces

5
Place the legs compactly in a small baking dish.
Required ingredients:
1. 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:
1. Garlic: 6 cloves
2. Shallots: 2 heads
3. Duck fat: 200 g

7
Boil the potatoes until cooked.
Required ingredients:
1. Potato: 500 g

8
Drain the water.

9
Crush with a piece of butter, then strain the puree through a sieve.
Required ingredients:
1. Butter: 50 g

10
Submit.