TABELIA

AUTHENTIC RECIPE

Confit de Canard aux Pommes SarladaisesDuck Confit with Sarlat-Style Potatoes

Duck Confit with Sarlat-Style Potatoes
Difficulty★★★★☆ Prep10 min Cook2 hr 33 min Rest12 hr servings4

A main course born from the preserving techniques of Périgord in southwestern France. Duck legs are salt-cured, then slowly cooked in low-temperature fat for remarkably moist, tender meat. The skin is crisped to finish, and the duck is served with Sarlat-style potatoes sautéed in duck fat and garlic. It takes time, but most of the process is waiting, allowing genuine confit to be made at home.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

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Ingredients (4 servings)

  • Bone-in duck legs200–250 g per 1 leg; available online or from imported-food shops. If frozen, thaw and pat dry4 legs
  • Duck fatAvailable canned or online; strain and refrigerate after making confit to reuse several times800 g
  • Coarse saltFor curing; rub over all the meat40 g
  • ThymeFor curing4 sprigs
  • Bay leavesFor curing; tear before using2 leaves
  • GarlicCrush 2 cloves for curing; finely chop 4 cloves for the potatoes6 cloves
  • Coarsely ground black pepperFor curing1 tsp
  • PotatoesUse a variety that holds its shape, such as May Queen; cut into 7 mm rounds600 g
  • SaltFor seasoning the Sarlat-style potatoes0.5 tsp
  • ParsleyFinely chop and combine with the garlic for the Sarlat-style finish4 sprigs

Method

110 min

Rub the duck with salt and herbs

  • 1 Pat the duck legs dry with paper towels.
  • 2 Crush 2 garlic cloves with the flat of a knife.
  • 3 Arrange the duck legs on a tray and rub all over with 40 g coarse salt, 4 thyme sprigs, 2 torn bay leaves, the crushed garlic and 1 tsp coarsely ground black pepper.
212 hr

Cure the duck for 12 hours

  • 1 Cover the tray with plastic wrap and salt-cure in the refrigerator for 12 hours.

Ready when

The cure is complete when moisture has been drawn from the meat’s surface and the flesh feels moist and firm.

35 min

Rinse off the salt and herbs

  • 1 Briefly rinse the salt and herbs from the duck legs under running water, then dry completely with paper towels.
  • 2 Any water left on the legs will splatter when added to the fat.
42 hr

Confit in low-temperature duck fat

  • 1 Melt 800 g duck fat in a heavy pot over low heat and submerge the duck legs completely, skin-side down.
  • 2 Cook for 2 hours at 85–90°C, keeping the surface barely trembling with occasional tiny bubbles.
  • 3 Do not allow vigorous bubbling, which shrinks and dries the meat.

Ready when

It is ready when a skewer slides easily in beside the bone and the meat is starting to pull away from it.

510 min

Prepare the potatoes and aromatics

  • 1 Gently lift out the duck legs with a wire skimmer, place on a tray and drain.
  • 2 Peel 600 g potatoes, cut into 7 mm rounds, soak in water for 5 minutes, then dry completely with paper towels. Remaining moisture makes the fat splatter and prevents browning.
  • 3 Finely chop 4 garlic cloves.
  • 4 Finely chop 4 parsley sprigs.
618 min

Cook the Sarlat-style potatoes

  • 1 Scoop 3 tbsp fat from the confit into a frying pan and heat over medium heat. Arrange the potato slices without overlapping.
  • 2 Cook without moving them much for 5–6 minutes per side, until both sides are golden brown and a skewer enters easily; lower the heat.
  • 3 Sprinkle with 1/3 tsp salt, add the chopped garlic and cook for 30 seconds. Once fragrant, turn off the heat and toss with the parsley.
78 min

Crisp the duck skin

  • 1 Meanwhile(While cooking the potatoes.) Heat a separate frying pan over medium heat and place the duck legs skin-side down.
  • 2 Do not add oil: fat will render from the confit.
  • 3 Cook for 4–5 minutes; when the skin is deep golden and audibly crisp, warm the other side for only 30 seconds.
  • 4 Plate with the Sarlat-style potatoes.
A view of Sarlat, Périgord
Sarlat, PérigordFrance Photo: Manfred Heyde · CC BY-SA 3.0 (resized; display cropped)

About this dish

Périgord in southwestern France is a farming region known for duck, walnuts and the produce of its forests. Confit developed before refrigeration as a way to preserve duck meat for a long time using salt and fat.

Farmers once processed ducks at the beginning of winter, packing the salted meat with its fat into jars as provisions from winter into spring. The layer of fat excluded air, allowing the meat to keep for several months; taking out and reheating only the amount needed made a meal ready. Preserving knowledge became a cooking method in its own right.

Today it is enjoyed year-round in southwestern bistros and homes, traditionally paired with pommes sarladaises, potatoes sautéed in duck fat and garlic. Sarlat is a central town of Périgord, and this accompaniment also bears the name of its home.

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