Main Course
Duck leg Confit with mashed potatoes
For 2 servings
Prep time: 25 minutes
Easy
Might be the most classic and easy way to enjoy your duck leg confit. A silky smooth mashed potato goes perfectly with the tender duck meat.
Ingredients
For the duck:
| 2 legs | Duck leg confit |
| 1 tbsp | Duck fat |
| To taste | Black pepper |
For the mashed potatoes:
| 500 g | Potatoes, peeled and cut |
| 30 g | Butter (We prefer salted) |
| 80 ml | Warm milk or cream |
| To taste | Salt |
| Pinch | Nutmeg (optional) |
For garnish:
| To garnish | Fresh parsley or chives, chopped |
Preparation
1. Prepare the duck
- Preheat oven to 200°C (390°F).
- Place duck legs skin-side up on a baking tray.
- Brush lightly with duck fat and sprinkle with black pepper and thyme.
- Roast for 15–20 minutes until the skin turns golden and crispy.
2. Make the mashed potatoes
- Boil the potatoes in salted water until tender.
- Drain and mash with butter and warm milk (or cream) until smooth and creamy.
- Season with salt and a hint of nutmeg if desired.
3. Serve
- Spoon mashed potatoes onto a plate or shallow bowl.
- Place the crispy duck leg confit on top.
- Garnish with chopped parsley or chives.
- Serve warm — the richness of the duck perfectly complements the creamy potatoes.
4. Chef’s note
- For extra flavor, drizzle a little duck fat over the mashed potatoes before serving.
- A glass of light red wine pairs beautifully with this classic Maison Saint Léonard dish.
