Duck Confit with Roasted Potatoes

Preparation info
    Appears in
    From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

    By Michael Ruhlman

    Published 2019

    • About

    Potatoes cooked in duck fat have an otherworldly quality to them. But even if you’ve used olive oil to confit the duck, that fat is still delicious to cook your duck in. They wouldn’t necessarily do this in Gascony, but it’s a good idea to serve a spicy-greens salad on the side with some lemon and the confit liquid if you’ve saved it.


    • 1 duck leg (confit) per person, plus confit fat as needed
    • ½ russet potato per person, cut into small dice
    • Kosher salt to taste


    Preheat your oven to 300°F/150°C.

    Pour confit fat into a nonstick skillet to a depth of about ¼ inch/6 millimeters and heat it over medium heat. Lay the duck in the pan, skin side down. Cook until the skin is browned and crispy, a few minutes. Transfer the duck to an oven-safe