Serves: 2 | Prep time: 10 mins | Cook time: 25 mins
Ingredients
- 1 Tin (2 legs) Godard Duck Confit
- 8-10 pieces baby potatoes (sliced in half)
- 3 Garlic cloves (minced)
- Fresh parsley (chopped)
- Salt & Pepper to taste
- Optional: A handful of fresh green beans or a simple side salad with vinaigrette.
Instructions
- Prep the Duck: Open the tin. If the fat is solid, place the tin in a bowl of warm water for a few minutes until the fat loosens. Carefully remove the legs, wiping off most (but not all) of the excess fat. Save that fat! It is liquid gold.
- Crisp the Potatoes: In a large skillet over medium heat, add 3-4 tablespoons of the duck fat from the tin. Add the baby potato in a single layer. Fry them for about 15–20 minutes, turning occasionally, until they are golden brown and crispy.
- Sear the Duck: While the potatoes are cooking, place another skillet over medium-high heat (no extra oil needed). Place the duck legs skin-side down. Sear for 5–7 minutes until the skin is deeply browned and crackling-crisp. Flip carefully and heat for another 3 minutes to warm through.
- The Finishing Touch: About 2 minutes before the potatoes are done, toss the minced garlic and chopped parsley into the potato pan. Season with salt and plenty of cracked black pepper. Toss well so the garlic becomes fragrant but doesn’t burn.
- Serve: Plate the crispy duck leg alongside a generous heap of the garlicky potatoes. The richness of the duck pairs beautifully with a side of steamed green beans or a sharp, mustardy green salad to cut through the fat.
Top Tips for Godard Confit
- Don’t throw away the fat: Filter the leftover fat from the tin and keep it in a jar in your fridge. It’s the best medium for roasting chicken, frying eggs, or making the world’s best roasted carrots.
- The Oven Method: If you prefer not to pan-fry, you can roast the legs in a 400°F (200°C) oven for 15–20 minutes on a wire rack until the skin bubbles.
🍷 Wine Pairing
For a true French bistro experience, serve this dish with Hospices de Nuits Cuvée Bernarde Delesclache Nuits-Saint-Georges 1er Cru Les Vignerondes from Burgundy.
This Premier Cru Pinot Noir offers:
✔ Elegant red fruit and subtle spice
✔ Earthy complexity typical of Nuits-Saint-Georges
✔ Bright acidity that cuts beautifully through the richness of duck confit
Why it works:
The wine’s structure and freshness balance the duck’s richness, while its earthy Burgundy character enhances the savory depth of the confit and garlic potatoes.
Serving Tip
Serve slightly below room temperature (around 15–16°C) to highlight the wine’s finesse and aromatic complexity.
