Classic Confit Duck Legs with Roasted Potatoes

Trim off any excess fat from the duck legs. Remove the knuckle from the end of the leg bone for a cleaner presentation. Save the trimmed fat and knuckles for rendering.

In a food processor, combine the kosher salt, garlic cloves, shallots, black peppercorns, rosemary, and bay leaves. Pulse until a coarse mixture forms.

Generously rub the curing mixture all over the duck legs, ensuring they are well coated. Place the seasoned duck legs in a non-reactive container or a large zip-top bag. Cover tightly.

Refrigerate the duck legs for at least 24 hours, or up to 48 hours, to allow the salt and aromatics to penetrate the meat.

Place the trimmed duck fat and knuckles into a Dutch oven. Cover with cold water and bring to a simmer over low heat. This process will slowly render the fat.

Simmer gently for about 2 hours, or until the fat has rendered and the solids are crispy. Skim off any impurities that rise to the surface. Strain the rendered fat through a fine-mesh sieve into a clean container, discarding the solids.

Preheat your oven to 250°F (120°C). Gently warm the rendered duck fat in the Dutch oven over low heat until it reaches about 200°F (93°C). Do not let it get too hot.

Rinse the cured duck legs thoroughly under cold water to remove excess salt. Pat them completely dry with paper towels. Submerge the duck legs, skin-side down, into the warm duck fat in the Dutch oven. Ensure they are fully submerged. Place a parchment paper lid directly on top of the fat, then cover the pot with its lid to keep the duck submerged.

Transfer the Dutch oven to the preheated oven. Confit the duck legs for 3 to 3.5 hours, or until the meat is very tender and falling off the bone. Check for doneness by gently probing the meat with a fork.

Once cooked, carefully remove the duck legs from the fat. Strain the fat through a fine-mesh sieve into a clean container. Store the confited duck legs submerged in the strained fat in the refrigerator for up to 3 weeks.

Peel the Yukon Gold potatoes and cut them into uniform 1-inch cubes. Place them in a pot of cold, salted water. Bring to a boil and cook for about 10-15 minutes, or until fork-tender but not mushy.

Drain the potatoes thoroughly in a colander. Transfer them to a large bowl. Add the rendered duck fat, rosemary salt blend, and black pepper. Toss gently to coat evenly. The baking soda trick can help achieve a crispier exterior.

Preheat oven to 425°F (220°C) with the convection fan on. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Heat a cast iron skillet over medium-high heat with a small amount of rendered duck fat. You want the fat to be shimmering hot.

Carefully place the confited duck legs, skin-side down, into the hot skillet. Sear for about 2-3 minutes per side, or until the skin is deeply golden brown and crispy. You can use aluminum foil to create a makeshift weight to help flatten the skin.

Remove the duck legs from the pan and let them rest on a wire rack for a few minutes to allow the juices to redistribute.

In a small bowl, whisk together lemon juice, sea salt, and olive oil.

Gently toss the frisee lettuce with the vinaigrette. Be careful not to bruise the delicate leaves.

Place a confited duck leg on a plate. Arrange the roasted potatoes and dressed frisee salad around the duck leg. Serve immediately.