chez denise’s confit de canard
replica #004 — chez denise (la tour de montlhéry), paris. confit de canard with potatoes fried in duck fat, and a bottle of morgon 2015. cure, roast, fry — start a day ahead.
marination
ingredients
2 duck legs
2 tbsp coarse salt
2 tsp peppercorns
3 garlic cloves
3 bay leaves
3 thyme sprigs
method
mix all the spices together and mash them.
rub the spice mix all over the duck legs and marinate in the fridge for 6–24 hours, skin side down.
roast
ingredients
the marinated duck legs
2–3 cups duck fat
1 tsp peppercorns
3 garlic cloves
3 thyme sprigs
method
rinse the spices off the duck legs.
melt the duck fat until fully liquid.
put the duck legs in a cast-iron pot and cover them completely with the melted duck fat. add the peppercorns, garlic and thyme.
roast in the oven at 220°f (105°c) for 5 hours.
take the duck legs out of the fat and get ready to fry.
confit & potato fry
ingredients
2 roasted duck legs
1 cup duck fat from the roast
6 small potatoes
method
cut the potatoes into small chunks.
bring the duck fat to a boil in a pan and dip the duck legs in it until the skin is crispy.
cook the potatoes in the same boiling duck fat over medium heat until golden and crispy.
the step-by-step photos are on the replica project page · chez denise, paris.
