Duck Confit with Roasted Potatoes and Sautéed Kale
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Category
Dinner
Servings
2
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
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1 pkg Seed to Sausage Duck Confit, bring to room temperature
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2 tbsp oil / 1 tbsp butter or ghee
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2-3 potatoes, cut into 1 ½" cubes
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1 small onion, sliced
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2 carrots, peeled, cut into 1" slices
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3-4 sprigs fresh thyme
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salt and pepper
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3 tbsp olive oil
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3 cloves garlic, chopped
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pinch of chili flakes
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5-6 cups of chopped kale
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½ cup broth or white wine
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¼ tsp salt
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juice from ½ lemon (I used Meyer lemons which are less tart)
Sautéed Kale
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.