Duck Confit with Roasted Potatoes

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 pan or rimmed baking sheet and put it in the oven to keep warm while you make the potatoes.

Turn the heat under the skillet to high and add the potatoes to the fat remaining in the pan. Cook, stirring and flipping them, till they are golden-brown perfection. Transfer to a wide bowl lined with paper towels and add salt, shaking them as you do. Serve with the duck.