Full Recipe

Duck Confit With Panfried Fresh Apples and Roasted Potatoes

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This is a very easy dish and tastes so good that it’ll be, once again a very regular meal for Mike and I.

Ingredients & Method

At some stage I’d taken home one of our tins of French duck confit (available in the La Cigale Shop). I opened the tin and very carefully spooned out the duck fat encasing each piece of duck into a container so I can keep the fat sealed up in the fridge. I then put each piece of duck, with the sides down, into a shallow oven dish.

First of all I had turned on the oven and heated it to about 200°C (we wanted dinner to be ready asap!) I peeled and roughly chopped 2 large potatoes in big chunks. I put those on a different shallow oven dish and spooned over a couple of tablespoons of the duck fat I had taken from the tin. I also sprinkled the potatoes with some salt and pepper. Then, using my fingers, I tossed the potatoes around in the fat so each piece was well coated. I then placed these in the oven allowing about 30-40 minutes for them to cook.

While those started cooking, I peeled and sliced 3 Granny Smith apples. On the stove top, I gently melted about 2 tbsps of unsalted butter in a frying pan, ensuring that the slices were spread out as evenly as possible over the whole surface of the pan. I cooked these gently, turning each piece over occasionally, until the slices all felt quite soft and were a little browned.

I turned the potato chunks over after they had been in the oven for 15 minutes. After I’d done that, I also put the duck pieces in the oven. After another 10 minutes, I turned those over and put them back in the oven with the skin sides up so the skins would brown and crisp a little. After 5-10 minutes, I followed Mike’s suggestion as he was getting very hungry and grilled the skin for about 5 minutes.

Then everything was ready to be served. For the first time since the accident, I enjoyed the meal with a little red wine. C’est la vie!