Duck Confit-Style Duck Leg with Sautéed Potatoes

Method

1. 1

   Preheat the oven to 190°C (fan 170°C).

2. 2

   Score the duck skin, season well with salt and place skin-side down in a cold ovenproof frying pan.

3. 3

   Set over low-medium heat for 5 minutes to render the fat and crisp the skin, then transfer the pan to the oven and roast for 50–55 minutes until tender and crisp.

4. 4

   Meanwhile, parboil the diced potatoes for 5 minutes, then drain.

5. 5

   Fry the potatoes in a little of the rendered duck fat with the garlic and thyme for 8–10 minutes until golden.

6. 6

   Rest the duck for 3 minutes before serving with the potatoes.