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French Duck Confit with Roasted Potatoes and Green Beans
French Duck Confit with Roasted Potatoes and Green Beans

French Duck Confit with Roasted Potatoes and Green Beans
A classic French dish featuring slow-cooked duck legs with crispy skin, served with roasted potatoes and green beans.
French Duck Confit with Roasted Potatoes and Green Beans
Ingredients:
1
Servings
  • 2
    item
     duck leg
  • 500
    g
     potato
  • 200
    g
     green bean
  • 100
    g
     duck fat
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 180 minutes
French Duck Confit with Roasted Potatoes and Green Beans
Instructions:
  1. Preheat oven to 150°C.
  2. Rub duck legs with salt, pepper, and thyme.
  3. Place duck legs in a baking dish and cover with duck fat.
  4. Add garlic cloves to the dish.
  5. Bake for 2.5 hours until the meat is tender.
  6. Increase oven temperature to 200°C.
  7. Remove duck legs from fat and place on a baking sheet.
  8. Roast for an additional 30 minutes until skin is crispy.
  9. Meanwhile, boil potatoes until tender, then roast in a separate dish with a little duck fat until golden.
  10. Steam green beans until tender.
  11. Serve duck confit with roasted potatoes and green beans.
Nutrition Per Serving 1000 g Per 100g
Energy 1200 kcal 120 kcal
Protein 60 g 6.0 g
Fibre 10 g 1.0 g
Salt 5 g 0.5 g
Sugar 4 g 0.4 g
Carbohydrates 80 g 8.0 g
Fat 90 g 9.0 g
  • 2
    item
     duck leg
  • 500
    g
     potato
  • 200
    g
     green bean
  • 100
    g
     duck fat
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat oven to 150°C.

Rub duck legs with salt, pepper, and thyme.

Place duck legs in a baking dish and cover with duck fat.

Add garlic cloves to the dish.

Bake for 2.5 hours until the meat is tender.

Increase oven temperature to 200°C.

Remove duck legs from fat and place on a baking sheet.

Roast for an additional 30 minutes until skin is crispy.

Meanwhile, boil potatoes until tender, then roast in a separate dish with a little duck fat until golden.

Steam green beans until tender.

Serve duck confit with roasted potatoes and green beans.

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