French
Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes)
Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 4 legs duck leg confit (store-bought, jarred or canned)
- 1.5 lb potatoes, peeled and sliced
- 3 garlic cloves, thinly sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp duck fat (from the confit jar)
- 1/2 tsp salt
- 1/4 tsp black pepper
How to cook it
- Preheat the oven to 400 F, scrape most of the surrounding fat off the duck legs, and set them skin side up in a baking dish, reserving 2 tablespoons of the fat.
- Roast the duck legs for 20 to 25 minutes, until the skin is deeply golden and crisp and the meat is heated through.
- Meanwhile, heat the reserved duck fat in a large skillet over medium heat and cook the sliced potatoes, turning occasionally, for about 15 minutes, until golden and tender.
- Add the garlic to the potatoes for the last 2 minutes of cooking and season with the salt and pepper.
- Plate a duck leg alongside a generous portion of the sarladaise potatoes and scatter the parsley over the top before bringing it to the table.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish and Vegetables
- How this was set
- Hand audited
When to cook it
Confit de Canard (Reheated Duck Confit with Sarladaise Potatoes) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on duck and potato.
From the same kitchens
More cooking from southwestern France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.