see recipe 
Duck Legs Confit with Thyme and Baby Potatoes
Main dishes
190 minutes
for 4 portions
Medium
Ingredients:
- 4 duck legs "Penelope"
- 500 g duck fat or oil
- 500 g baby potatoes
- 1 head of garlic
- arugula
- thyme
- red pepper powder
- salt and black pepper to taste
Prepraration:
- Melt about 500 g of duck fat, but if you don't have any you can use sunflower oil.
- Place the duck legs on the bottom of a thick-bottomed pot or clay pot. Sprinkle thyme and crushed whole garlic cloves on top and pour the fat over them until they are covered.
- Place cut-out baking paper on top and cover the pot. Cook for 3 hours in a preheated oven at 120°C.
- In another pot, parboil the baby potatoes and sauté in a pan with thyme and garlic.
- After 3 hours, remove the duck legs from the oven, lightly pat dry from excess fat and cook in a dry pan until golden brown. Shortly before removing them from the pan, sprinkle with paprika, black pepper and salt. Finally, we arrange with arugula.
