24 Hour Duck Confit w/ Baby Potatoes | Recipeish | Gustus Vitae

by Frankie Scanlon

Duck confit is a special meal, and the magic of sous vide means that you can make it perfectly, every time, with no need for extra fat, or worrying about over or undercooking, and be safe in the knowledge that the result will be ridiculously tender meat with an unbelievably crispy, crunchy crust. Baby potatoes pair perfectly with this, and by reusing some of the rendered duck fat, you'll have 'spuds that are equally creamy in the middle and brittle to the point of snapping on the edges. 

 

  • Yield: Serves 2.
  • Time: About 25 hours, including 24 unattended.
  • Storage Notes: Vacuum sealed will keep for 2 weeks in the fridge, best if enjoyed immediately after roasting.
  • Difficulty: Easy.

Ingredients

Directions
  • Prep a water batch to 155F.
  • Carefully score the skin of duck legs in in a cross hatch pattern, stopping before you get to the meat. Doing this both allows the seasonings to penetrate all the way in and will result in perfectly crispy skin when you finish in the oven.
  • Generously rub both sides of the legs with Smoked Spanish Paprika, Rosemary Sea Salt, Crushed Red Pepper Flakes, and Taste of Provence seasoning, evenly coating as much as possible.
  • Vacuum seal both legs, and pop in the bath. As these will be cooking for so long, make a note to check in every 8 hours or so and top up with water that may have evaporated, as needed.
  • About 30 minutes before the 24 hour mark, bring a pot of salted water to a boil and cook the potatoes until fork tender, then strain.
  • Preheat oven to 450F.
  • Remove duck from its bath, and drain in a colander over a large bowl.
  • Toss potatoes in half of the duck fat, dust with Garlic Pepper Rub, and arrange on a baking tray before gently flattening slightly with a fork - this will give you a nice creamy center with lovely crusty crispy edges. 
  • Bake potatoes for 30 minutes.
  • Remove, flip, and cover potatoes with a cooling rack.
  • Place duck, skin side up, on the baking rack. This will give you the crispiest skin, and any excess fat will just drip down on the potatoes - win win.
  • Cook for 7-9 minutes, or until small char marks begin to appear on the duck skin. Set the table, dice spring onions, and get the mustard and sour cream ready as it's finishing up in the oven.
  • Remove, plating potatoes, then duck, then mustard/sour cream, then spring onions.
  • Serve with a couple big glasses of syrah or pinot gris, devour, be happy.
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