Leeks

Duck legs confit and vegetables

Name: Duck legs confit and vegetables
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 20 small potatoes, sliced in two; 2 leeks, cut into large chunks; 60 ml (1/4 cup) of duck fat, melted; 30 ml (2 tablespoons) of fresh parsley, finely chopped; 4 duck legs

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Author: Crazy Leeks

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Preparation 15

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

20 small potatoes, sliced in two
2 leeks, cut into large chunks
60 ml (1/4 cup) of duck fat, melted
30 ml (2 tablespoons) of fresh parsley, finely chopped
4 duck legs

Preparation

Side-by-side mode

Preheat oven to 400°F (200°C).
On a baking sheet, set the baby potatoes and leeks. Pour the melted duck fat.
Cover with aluminum foil and oven-bake for 15 minutes.
Remove the baking sheet from the oven and remove the aluminum foil. Place the duck legs on the vegetables with the skin-side up. Bake for 15 minutes.