METHOD
Serve 4
Make the Duck Confit:
- Reheat in the oven or grill for a few minutes in skillet, until the skin becomes golden and crispy.
Make the Potatoes:
- In a medium saucepan, combine the potatoes, bay leaf, thyme, and the two garlic cloves and cover with cold water.
- Bring to a boil until the potatoes are easily pierced with a small knife, about 10 minutes.
- Spoon a generous dollop of duck fat in a large nonstick skillet over low heat until it melts. Cut the potatoes in half lengthwise and add them to the skillet. Cook over low heat until golden brown, about 10 minutes.
- Add the sliced garlic and cook, stirring constantly, until it’s light amber, about 2 minutes.
- Pour the potatoes and garlic into a fine-mesh strainer over a bowl to remove the duck fat. Reserve the fat for another use.
- Return the potatoes and garlic to the skillet and stir in the thyme and salt, and pepper. Serve the potatoes alongside the duck confit on warmed plates.
Source: https://perfectlyprovence.co/crispy-duck-confit-french-classic/
