Crisp Duck Legs with Sautéed Potatoes

Crisp Duck Legs with Sautéed Potatoes
Photo by Martha Holmberg


  • 2 Tbs. finely minced fresh flat-leaf parsley
  • 2 duck confit legs
  • Salt and freshly ground black pepper
  • ½ cup duck fat (or 6 Tbs. vegetable or olive oil and 2 Tbs. unsalted butter)
  • 1 lb. baking potatoes (about 2 medium), peeled and cut into ½-inch cubes
  • 1 clove garlic, finely minced

: Put the potatoes in a large pot of cold, salted water and bring to a boil over high heat. As soon as a full boil is reached, test for doneness—the potatoes should be tender when pierced with a knife tip. If necessary, continue cooking at a lively simmer over medium heat until done. Immediately ...

View full recipe at Fine Cooking


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