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Frequently paired with
The best thing to pair and share with Le Fou Frog
Ingredients
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For the Duck Confit
For the Garlic Mashed Potatoes
For the Salad
Method
For the Duck Confit
Prepare the Duck
In a large bowl, combine the duck legs, salt, black peppercorns, thyme, and crushed garlic cloves. Rub the mixture evenly over the duck legs and let them marinate in the refrigerator for at least 24 hours.
Cook the Duck
Preheat your oven to 225°F (107°C). Place the duck legs in a Dutch oven and cover them with duck fat. Cook in the oven for 4-6 hours until the meat is tender and falls off the bone. Once cooked, allow the duck to cool in the fat.
Crisp the Duck
To serve, remove the duck legs from the fat and crisp them skin-side down in a hot skillet for about 5-7 minutes.
For the Garlic Mashed Potatoes
Cook the Potatoes
Add the garlic cloves to the pot and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain the water.
Mash the Potatoes
Return the potatoes and garlic to the pot. Add heavy cream, unsalted butter, salt, and black pepper. Mash until smooth and creamy, adjusting seasoning as needed.
For the Salad
Prepare the Vegetables
Rinse and dry the mixed greens. Slice the cucumber and red onion, and halve the cherry tomatoes.
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
Assemble the Salad
In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion. Drizzle with the dressing and toss gently to combine.