2 hours ago
Wednesday, September 26, 2012
All over Paris, stores sell confit de canard in cans.
Duck confit is the leg of the duck that has been preserved in duck fat, and I always sneak a few cans home in my luggage, so when we come home I can make a Frenchy style weeknight meal.
This is so simple (since I am not preserving the duck myself) and these are the best potatoes you will ever eat, and just some words of encouragement: frying the potatoes in duck fat is no worse than using vegetable oil, and it's all natural (unlike modified oils), so don't be scared, it's not like we eat it every night.
You can fry the duck in a skillet, or bake it in the oven for 15 minutes at 400F, and the same goes for the potatoes (baking vs. frying: no mess on the stove).
Remove the fat from the duck legs and heat it in a skillet until melted.
Slice up some Yukon golds (not too thin or they'll turn into potato chips!) and toss with the reserved duck fat in the pan for a minute.
Season the potatoes with kosher salt, pepper and thyme and transfer the potatoes to a baking sheet. Bake for 30-40 minutes at 400F, turning them once with a spatula.
Open a bottle of Bourdeaux, serve with some garlicky green beans (haricot verts would be the best choice) and pretend you are still in Paris.
PS sorry for the lousy photos, it is getting darker earlier now and my studio lighting (the kitchen window) just isn't up to par.