Confit Duck Legs with Tomato Salsa
- Preparation : 20 minutes
- Cooking : 25 minutes
- Portions : 4
- 4 duck confit legs from Brome Lake Ducks
- 450 g (1 lb) baby potatoes
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) garlic, minced
- 7.5 ml (1/2 tbsp) fresh thyme, chopped
- Salt and freshly ground pepper to taste
- 3 Italian tomatoes, seeded and diced
- 1/2 small red onion, chopped
- 1/2 small jalapeño, seeded and chopped
- 30 ml (2 tbsp) fresh parsley, chopped
- 15 ml (1 tbsp) red wine vinegar
Preheat the oven to 205°C (400°F).
Place the potatoes in a saucepan and cover with cold water. Add salt. Cover and bring to a boil. Reduce heat and cook for 18 to 20 minutes on low until tender. Drain. Cut the potatoes in half.
In the same saucepan, heat 15 ml (1 tbsp) of oil over medium heat. Cook the potatoes for 4 to 5 minutes.
Add half of the garlic and the thyme. Continue cooking for 1 minute, stirring. Season with salt and pepper.
While the potatoes are cooking, place the duck legs on a baking sheet lined with parchment paper, skin side up. Bake for 8 to 10 minutes.
Set the oven to broil. Continue cooking for 2 to 3 minutes, until the skin of the duck legs is golden and crispy. Remove from the oven.
In a bowl, mix the tomatoes with the onion, jalapeño, parsley, vinegar, and the remaining garlic and oil. Season with salt and pepper.
Serve the duck legs with the potatoes and tomato salsa.
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Lactose-Free | Nut-Free | Egg-Free | Gluten-Free