The combination of the rich, fall off-the-bone duck with the creamy potatoes and slight bitterness of the kale was a great contrast of flavours.
Duck Confit with Roasted Potatoes and Sautéed Kale
Duck Confit with Roasted Potatoes and Sautéed Kale
Cathy Kirkham
2
Dinner
A savoury, slow food meal that is actually quite easy. At this time of year I use in-season Meyer lemons, which are sweeter than regular lemons.
Ingredients
- 1 pkg Seed to Sausage Duck Confit, bring to room temperature
- 2 tbsp oil / 1 tbsp butter or ghee
- 2-3 potatoes, cut into 1 ½" cubes
- 1 small onion, sliced
- 2 carrots, peeled, cut into 1" slices
- 3-4 sprigs fresh thyme
- salt and pepper
Sautéed Kale
- 3 tbsp olive oil
- 3 cloves garlic, chopped
- pinch of chili flakes
- 5-6 cups of chopped kale
- ½ cup broth or white wine
- ¼ tsp salt
- juice from ½ lemon (I used Meyer lemons which are less tart)
Directions
Preheat the oven to 375° F. Melt the butter and oil in an ovenproof pan, add the potatoes and vegetables, thyme and salt and pepper. Bake for 30-35 minutes.
Remove pan from oven, stir potatoes and vegetables and place the duck legs on top. Bake for 20-25 minutes or until the vegetables are tender and the duck is heated through. Remove from the oven.
To crisp the skin on the duck, remove it and place on a tray. Broil on low until desired crispness.
Sautéed Kale
Sauté garlic and chili flakes for 2 minutes. Add kale, broth and salt. Cook 7-8 minutes or until tender. Add lemon juice and serve.
