Duck Confit with Roasted Potatoes (Gluten-Free)

Ingredients

• 2 legs Duck legs
• 2 tbsp Kosher salt
• 1 tsp Black pepper
• 2 cloves Garlic, minced
• 4 sprigs Thyme sprigs
• 1 cup Duck fat
• 1 lb Yukon Gold potatoes, quartered
• 2 tbsp Olive oil
• 1 tsp Rosemary, chopped

Instructions

1. 1In a bowl, combine the 2 tbsp Kosher salt, 1 tsp Black pepper, 2 cloves Garlic (minced), and 4 sprigs Thyme. Generously rub this mixture all over the 2 legs Duck legs. Place the seasoned duck legs in a dish, cover it, and refrigerate for at least 24 hours, or up to 3 days.
2. 2Preheat your oven to 300°F (150°C). Rinse the duck legs under cool water and then pat them completely dry with paper towels. Place the dried duck legs into a Dutch oven or another oven-safe pot.
3. 3Pour the 1 cup Duck fat over the duck legs in the pot. Make sure the duck legs are mostly submerged in the fat. Cover the pot tightly with its lid.
4. 4Place the covered pot into the preheated oven and bake for 3 hours. The duck meat should be very tender and easily falling off the bone when done.
5. 5While the duck is baking, prepare the potatoes. In a separate bowl, toss the 1 lb Yukon Gold potatoes (quartered) with the 2 tbsp Olive oil, 1 tsp Rosemary (chopped), a pinch of salt, and a pinch of pepper. Spread the seasoned potatoes in a single layer on a baking sheet.
6. 6During the last 45 minutes of the duck's cooking time, increase the oven temperature to 400°F (200°C). Place the baking sheet with the potatoes into the oven and roast them until they are golden brown and crispy, which should take about 30-40 minutes.
7. 7Once the duck has finished its 3-hour cooking time, carefully remove the pot from the oven. Increase the oven temperature to 450°F (230°C).
8. 8Carefully remove the duck legs from the pot, leaving the duck fat behind. Place the duck legs, skin-side up, on a clean baking sheet. Put the baking sheet back into the hot oven and bake for 10-15 minutes, or until the skin is deeply browned and crispy.

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