Duck Confit with Garlic Potatoes

Ingredients

• 4 whole Duck Legs
• 4 tablespoons Kosher Salt
• 2 tablespoons Black Peppercorns
• 6 cloves Garlic
• 4 sprigs Fresh Thyme
• 4 cups Duck Fat
• 2 pounds Yukon Gold Potatoes
• 1 cup Heavy Cream
• 4 tablespoons Butter
• 1 teaspoon Salt
• 0.5 teaspoon White Pepper

Instructions

1. 1Cure the duck legs: In a bowl, combine salt, peppercorns, minced garlic, and thyme. Rub the mixture all over the duck legs. Place the legs in a non-reactive dish, cover, and refrigerate for 24-48 hours.
2. 2Rinse the duck legs thoroughly under cold water and pat dry.
3. 3Preheat oven to 275°F (135°C).
4. 4In a Dutch oven or oven-safe pot, melt duck fat over low heat.
5. 5Place duck legs in the melted duck fat, ensuring they are fully submerged. Add more duck fat if needed.
6. 6Cover the pot and transfer to the preheated oven. Cook for 3 hours, or until duck is very tender.
7. 7Remove duck legs from the pot and let cool slightly.
8. 8For the garlic potatoes: Peel and boil potatoes until tender, about 15 minutes. Drain and return to the pot.
9. 9Mash the potatoes with heavy cream, butter, minced garlic, salt, and white pepper until smooth and creamy.
10. 10To serve, crisp the duck legs: Preheat broiler. Place duck legs on a baking sheet and broil until skin is crispy and golden brown, about 5-7 minutes.
11. 11Serve duck confit with garlic potatoes.

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