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Meat, South and mountains

Duck confit with sarladaise potatoes

Duck confit with sarladaise potatoes is a Périgord dish for 4 people, ready in 45 minutes, very easy to make, for about €4.60 per person. The key is starting the duck legs in a cold pan, so the fat renders slowly and the skin turns crispy.

A real classic from the Périgord region, crispy golden duck confit legs with potatoes sautéed in duck fat, garlic, and parsley.

Duck confit with sarladaise potatoes
Total time
45 min
Difficulty
Very easy
Cost per person
€4.60
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This dish is all about contrast, crispy golden duck skin against meat that stays tender because it already spent hours confiting in fat before you even touch it. The sarladaise potatoes soak up some of that duck fat as they cook, turning a deep amber color with a flavor you just don't get from plain sautéed potatoes. Garlic and parsley, stirred in right at the end, brighten the whole thing without taking over.

This is the kind of meal Mon Chou likes to suggest on a fall or winter Sunday, when you want something that feels generous without much actual effort. The duck legs are already cooked, so all you're doing is crisping them up, which makes this doable even on a weeknight if you've got the potatoes ready. Kids generally love the crunch of the sarladaise potatoes.

The ingredients

4 people

Butcher

  • Duck confit legs 4

Fruits and vegetables

  • Potatoes 1.2 kg
  • Garlic 4 cloves
  • Parsley 6 sprigs

Pantry

  • Duck fatoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Peel the potatoes and cut them into thin rounds.

    Don't rinse the slices, the starch helps them brown.

  2. Heat the duck fat and sauté the potatoes. 25 min

    Cover at first to soften them, then uncover to let them brown.

  3. Brown the duck legs skin side down over medium heat. 15 min

    Start with a cold pan, the fat melts and the skin turns crispy.

  4. Add the chopped garlic and parsley to the potatoes. 2 min

    Add the garlic and parsley at the end so they don't burn.

  5. Plate and serve right away.

    Serve right away, the crispy crust softens fast.

Our tips to get it right

  • Slice the potatoes into even rounds, about 3mm thick, so they all cook at the same rate.
  • Go easy on the salt at the start, the duck fat and the confit legs already bring plenty.
  • Use a wide skillet, or two pans if needed, the potatoes need to sit in a single layer to actually brown.

The variations

  • Swap the potatoes for small new potatoes cut in half, they hold their shape better during cooking.
  • For a lighter version, trim extra fat off the legs before cooking and use a bit of neutral oil instead of adding more duck fat.
  • For kids in a hurry, serve the sarladaise potatoes on their own with some shredded duck mixed in.

What to serve it with

  • A simple green salad with walnut oil
  • A glass of red wine from Southwest France
  • A few cornichons to cut the richness

Storage

Store leftovers in a sealed container in the fridge for up to 2 days. Reheat the potatoes in a skillet to bring back the crispiness, and warm the duck legs in the oven or in a pan over low heat. This dish doesn't freeze well once cooked, the potatoes lose their texture.

Questions about this dish

Can I use fresh duck legs instead of confit ones?

That's a different recipe, confit has a melt in your mouth texture that comes specifically from its long cooking in fat. Fresh duck legs would need a much longer cooking time before you could crisp them up.

Should I melt the fat off the confit legs before cooking them?

No, that's actually the point of starting with a cold pan. The fat still on the skin melts slowly and that's what makes the skin crispy.

Can I prep the potatoes ahead of time?

You can peel and slice them a few hours ahead, keeping them covered with a damp towel so they don't darken. Don't cook them too far in advance though, they lose their crispiness as they cool.

How much duck fat do I actually need?

Two tablespoons are enough to start cooking the potatoes, the confit legs will release their own fat as they cook. If the potatoes start sticking, add a bit of that rendered fat rather than more fresh fat.

How long does it take to make a duck confit with sarladaise potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a duck confit with sarladaise potatoes?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a duck confit with sarladaise potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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