Confit of Liberty Pekin Duck Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad

Duck

• 1.33 kilograms kosher salt
• 20 black peppercorns
• 3 bay leaves

Two confit preparations, both done sous vide, are the focus of a dish that takes ingredients common on French bistro menus to an elegant extreme: duck confit, golden brown sautéed potatoes, fried eggs, and frisée salad. Here, as ever, sous vide is a means for achieving a perfect duck confit. It requires less fat and aromatics than traditional confits and results in a consistently succulent and