Duck confit with mashed potatoes
- Duck leg 2 pieces
- Thyme 5 g
- Rosemary 2 g
- Pepper black ground pinch
- Salt pinch
- Garlic 6 cloves
- Duck fat 200 g
- Shallot 2 Heads
- Potatoes 500 g
- Butter 50 g
- Put a pinch of salt, a pinch of black pepper, thyme and rosemary in a mortar. Knead herbs and spices with a pestle, roll the legs in them and leave to marinate for at least two hours.
- Lay the legs into a small baking dish so that they are compactly located in it. Cover the duck with garlic, shallot and pour fat to the edges of the form. Put in a preheated oven to 170 degrees for at least two hours. Minimum – because the longer the duck marinates and bakes, the tastier it goes.
- Boil the potatoes until ready, drain the water. Crush with a piece of butter, and then rub mashed potatoes through a sieve.
Duck fat is hard to find on sale. It is necessary to cut the fat along with the skin from the whole duck, cut the duck fat into small strips, and melt it in a deep frying pan. It is necessary to heat as much fat as possible so that the straw eventually turns into crunchy cracklings.