Duck legs confit and vegetables
15
15
4
No
Ingredients
- 20 small potatoes, sliced in two
- 2 leeks, cut into large chunks
- 60 ml (1/4 cup) of duck fat, melted
- 30 ml (2 tablespoons) of fresh parsley, finely chopped
- 4 duck legs
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- On a baking sheet, set the baby potatoes and leeks. Pour the melted duck fat.
- Cover with aluminum foil and oven-bake for 15 minutes.
- Remove the baking sheet from the oven and remove the aluminum foil. Place the duck legs on the vegetables with the skin-side up. Bake for 15 minutes.
