Duck Confit With Sauteed Potatoes

Name: Duck Confit With Sauteed Potatoes
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 2 pounds Long Island potatoes; 2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe; 8 tablespoons duck fat from the duck confit (see recipe); Salt to taste, if desired; Freshly ground pepper to taste; 1 tablespoon finely minced garlic; 1 tablespoon finely chopped parsley

By Craig Claiborne and Pierre Franey

Total Time: 35 minutes
Rating: 4(23)
Comments: Read comments

Featured in: FOOD; THE RICHNESS OF CONFIT

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Ingredients

Yield:4 to 6 servings

2pounds Long Island potatoes
2preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe
8tablespoons duck fat from the duck confit (see recipe)
Salt to taste, if desired
Freshly ground pepper to taste
1tablespoon finely minced garlic
1tablespoon finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Peel the potatoes and drop them into cold water until ready to cook. Drain. Slice the potatoes as thinly as possible. There should be about seven cups. Rinse the slices in cold water and drain. Pat dry.
Step 2
Brown the ducks as indicated in the recipe and set aside.
Step 3
Heat the duck fat in a large, heavy skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes. Sprinkle with garlic. Toss the potatoes in the skillet and sprinkle with parsley. Serve the potatoes with the duck pieces.

Ratings

4 out of 5

23 user ratings

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Comments

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Allison1 year ago

I had bought duck confit, at Surfas' in LA. Be careful crisping. up skin, let it sizzle on hot pan until it comes willingly off the surface, or the skin will be on the pan not on the meat- but the GREAT news here is that the skin will wind up on the potatoes anyway! And how can anything be bad with potatoes cooked in duck fat and crispy skin? we paired it with slow cooked cabbage and star anise, green beans, and salmon for Christmas Eve dinner!

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