Duck legs confit and vegetables recipe 4954 fbc709f4-635a-4531-94cf-b206e1110a0d /media/n5zofoqn/cuisses-canards-legumes-1200-x-1200.jpg Crazy Leeks Crazy Leeks 8/24/2022 3:11:26 p.m. 0 0 30 4 Plats principaux Bistro Meat, fish and seafood Leeks

Duck legs confit and vegetables

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15
15
4
No

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.

Duck legs confit and vegetables

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.

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