Duck legs confit and vegetables

Author: Les Cultures de chez nous
Cuisses de canards et légumes
Preparation 15
Baking 15
Portions 4
Freezing No


  • 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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  • 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.

Chef's notes