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Crispy Duck Confit with Garlic Mashed Potatoes inspired by The Hungry I
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Inspired by The Hungry I

Crispy Duck Confit with Garlic Mashed Potatoes

Main Course
This French classic features duck legs slowly cooked in their own fat until meltingly tender, then crisped for a contrasting texture. The long, slow cooking process infuses the meat with rich flavor while rendering it extraordinarily tender. Served alongside creamy garlic mashed potatoes, this dish exemplifies the rustic elegance of traditional French cuisine.
Prep Time 30 mins
Cook Time 180 mins
Inactive Time 1440 mins
Total Time 1650 mins
Servings 4

Ingredients

  • 4 whole Duck legs
  • 2 tbsp Kosher salt
  • 1 tsp Black peppercorns (Crushed)
  • 2 whole Bay leaves
  • 4 sprigs Fresh thyme
  • 4 cloves Garlic (Lightly crushed)
  • 4 cups Duck fat (Or enough to fully submerge duck legs)
  • 2 lbs Russet potatoes (Peeled and quartered)
  • 6 whole Garlic cloves (For mashed potatoes)
  • 4 tbsp Unsalted butter
  • 1/2 cup Heavy cream (Warmed)
  • 2 tbsp Fresh chives (Chopped, for garnish)
  • 1/2 cup Red wine reduction (For sauce)

Tools You'll Need

  • Deep ovenproof dish
  • Aluminum foil
  • Wire rack
  • Large pot for potatoes
  • Potato masher or ricer
  • Baking sheet

Chef's Tip

For the crispiest skin, thoroughly pat the duck legs dry after removing them from the fat, then increase the oven temperature for the final 15 minutes of cooking.

Instructions

  1. Cure the duck: Rub duck legs evenly with kosher salt. Place in a shallow dish with crushed peppercorns, 1 bay leaf, 2 sprigs thyme, and 2 crushed garlic cloves. Cover and refrigerate for 24 hours.
  2. Preheat oven to 225°F (107°C).
  3. Rinse cure mixture off duck legs and pat thoroughly dry with paper towels.
  4. Place duck legs in a deep ovenproof dish. Add remaining bay leaf, thyme sprigs, and garlic cloves.
  5. Heat duck fat in a saucepan until just melted and pour over duck legs until completely submerged.
  6. Cover tightly with foil and place in oven. Cook for 2.5-3 hours, until meat is extremely tender and pulls away easily from the bone.
  7. Carefully remove duck legs from fat and place on a wire rack to drain. Reserve 2 tablespoons of the duck fat for later.
  8. While duck is resting, prepare the mashed potatoes: Place potatoes and 6 whole garlic cloves in a large pot and cover with cold water.
  9. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes.
  10. Drain potatoes and garlic. Return to pot and mash.
  11. Stir in butter and warm cream gradually until desired consistency is reached. Season with salt to taste.
  12. To crisp the duck: Increase oven temperature to 400°F (200°C). Place duck legs skin-side up on a baking sheet and roast for 15-20 minutes until skin is crispy and golden.
  13. Meanwhile, warm the red wine reduction in a small saucepan.

Plating

Place a generous portion of garlic mashed potatoes in the center of each plate. Top with a crispy duck leg. Drizzle red wine reduction around the plate and over one edge of the duck. Sprinkle with freshly chopped chives.

Storage & Reheating

Cooked duck confit can be stored completely submerged in its cooking fat in the refrigerator for up to 1 month. To serve, remove from fat, let come to room temperature, and crisp in a 400°F oven for 15-20 minutes. The mashed potatoes can be refrigerated for up to 3 days and reheated with a little extra cream or butter.

About This Recipe

This duck confit recipe draws from the signature dish served at The Hungry I in Boston's Beacon Hill. The contrast between the tender duck meat and crispy skin, paired with creamy garlic mashed potatoes, creates a memorable main course that honors traditional French cooking techniques while being accessible for the home kitchen.

How did it turn out?

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