Duck Confit with Rosemary Honey Sauce & Potatoes

Yield: 4 servings

Sometimes, you just have to spoil yourself. Here, melt in your mouth, rich duck leg meat is coated in a warm honey garlic and soy glaze and piled high beside crisp duck fat oven roasted fingerling potatoes. It is so worth it.

Ingredients:

Potatoes:

• 8 large fingerling or 12 baby potatoes, skin on
• ½ cup (125ml) duck fat
• ½ cup (125ml) chopped fresh parsley
• salt and pepper

Duck:

• 2 premade whole legs of duck confit
• ½ cup honey
• 2 tsp (10 ml) soy sauce
• 2 sprigs fresh rosemary
• 2 cloves garlic, skin on smashed

Method:

Preheat oven to 375F (190°C)

Remove skin from duck and shred meat from the leg.  Reserve.

In a large oven proof skillet melt the duck fat over medium low heat.

Cut the potatoes in half lengthwise.

Place the potatoes cut side down into the warm duck fat. Allow to cook for 5 minutes or until just starting to turn a light brown in colour. Place in preheated oven for 15 minutes or until cooked through, crunchy and deep golden in colour.

Meanwhile make the sauce.

In a medium sauce pan add honey, soy sauce, rosemary and two garlic cloves (smashed slightly with the back of your knife) place pan over medium high heat. Bring the mixture to a simmer and remove from heat. Allow to steep and infuse for 10 minutes.

Remove potatoes from the oven. Place on serving platter and sprinkle with the parsley, salt and pepper.

Strain the honey mixture into a sauté pan and add duck confit. Place over medium heat and warm the confit in the honey mixture.

Using a slotted spoon remove duck and serve with roasted potatoes.