Duck Confit with Garlic Sauteed Potatoes
Duck legs cured overnight, cooked slowly in their own fat until silky, then crisped hard and served with garlicky potatoes.
- Time3 hr 45 plus overnight curing
- LevelMedium
- Costabout £4.75 a head
- Oven140°C (120°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 776kcal
- 38.9gcarbs
- 5.1gof which sugars
- 36.3gfat
- 12gsaturates
- 70.5gprotein
- 5.7gfibre
- 8.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
The night before, mix the salt, the 3 bashed garlic cloves, half the thyme, 1 crumbled bay leaf and the peppercorns. Rub all over the duck legs, put them in a dish, cover and chill for 12 hours.
- 2
Heat the oven to 140°C (120°C fan). Rinse the salt off the duck and pat very dry. Melt the duck fat in a pan, pack the legs snugly in a deep ovenproof dish with the remaining thyme and bay, and pour the fat over so they are just covered.
- 3
Cook in the oven for 2 hours 30 minutes, until the meat is soft and pulls from the bone.
150 min - 4
Lift the legs out onto a tray. Strain the fat into a jar to keep for roast potatoes. Peel and slice the potatoes 5 mm thick and boil for 6 minutes, then drain.
6 min - 5
Heat 2 tablespoons of the duck fat in a large frying pan. Fry the potatoes for 12 minutes, turning, until golden. Add the chopped garlic and parsley for the last 2 minutes and season.
14 min - 6
Heat the oven to 220°C (200°C fan). Roast the duck legs skin side up on a tray for 15 minutes, until the skin is crackling crisp. Serve on the potatoes with a green salad.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
