Duck confit with Lyonnaise potatoes
Duck confit, or confit duck legs, is a specialty at many French bistros. But you can of course also make this French classic yourself on your Big Green Egg, a delicious low and slow preparation on your kamado. If possible, take one or two days for the preparation. This is because your duck confit will be even tastier if you leave the duck legs in the fat for 1 to 2 days after the confit process before continuing with the preparation. Serve the duck confit and Lyonnaise potatoes with delicious homemade Béarnaise sauce .
- 6 duck legs
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 2 bulbs of garlic
- 2 tbsp olive oil
- 500 g coarse sea salt
- 1 l goose fat
- 3 carrots
- 500 g Nicola potatoes (waxy potatoes)
- 1 clove of garlic
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 white onions
- 2 sprigs of tarragon
- 100 g bacon cubes
- Béarnaise sauce
- Take the duck legs from the refrigerator. Chop 1 sprig of thyme, 1 sprig of rosemary and 1 bulb of garlic into chunks and mix with the olive oil through the sea salt. Spread half of the salt over a large plate, place the duck legs on top and cover them with the rest of the salt. Leave the duck legs to brine in the refrigerator for about 2 hours.
- Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 140°C.
- Chop the rest of the thyme, rosemary and garlic into chunks and put them in the round Green Dutch Oven with the goose fat. Place the pan on the grid, close the lid of the EGG and melt the goose fat.
- In the meantime, remove the duck legs from the salt. Rinse, pat dry and gently add to the melted goose fat. Leave the duck legs to confit for about 3 hours until they are soft.
- Remove the pan with duck legs from the EGG and leave them to cool in the fat. Bring the temperature of the EGG to 200°C. In the meantime, wash the carrots and potatoes. Cut the garlic into chunks. Bring the potatoes to the boil in a saucepan with the thyme and garlic in lightly salted water and boil for approx. 20 minutes until cooked. Pat the carrots dry and wrap them in aluminium foil. Place the packet on the grid, close the lid of the EGG and let the carrots roast for about 20 minutes.
- Drain the potatoes and let them cool slightly. Remove the carrots from the EGG and remove the aluminium foil. Peel the onions and cut them into half rings. Remove the tarragon leaves from the stalks and finely chop them. Peel the potatoes and cut them and the carrots into slices of about 1 centimetre thick.
- Heat the Cast Iron Skillet on the grid. Add 2 tablespoons of the goose fat from the Dutch Oven. Spoon through the bacon cubes and fry for 4-5 minutes. Mix the half onion rings through the bacon and fry until the onion is translucent. Remove the bacon and onion from the pan.
- Heat 1 tablespoon of goose fat in the skillet. The rest of the goose fat will not be used in this recipe. Allow it to cool and store covered in the refrigerator until use. Add the potato slices and fry them until golden brown on both sides. Place the bacon and onion back in the pan and add the carrot. Stir well and place the duck legs skin up on the Lyonnaise potatoes. Close the EGG lid and allow cook until the skin of the duck legs is crispy for about 15 minutes.
- Remove the skillet from the Big Green Egg and serve the Béarnaise sauce with the duck confit with Lyonnaise potatoes.
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