Lavender Honey Duck Confit with Rosemary Potato Gratin
Tender, slow-cooked duck legs infused with fragrant lavender and sweet honey, offering a delicate floral aroma and rich flavor. This confit is perfectly complemented by a creamy, herbaceous potato gratin, creating an elegant and satisfying French-inspired dish.
Prep Time
180 min
Difficulty
Medium
Servings
4
Calories
850 kcal
Instructions
- 1
Preheat your oven to 300°F (150°C).
- 2
Pat the duck legs dry with paper towels. In a small bowl, mix together the salt, crushed black peppercorns, and lavender buds.
~5 min - 3
Rub the duck legs generously with the salt, pepper, and lavender mixture. Place the duck legs in a deep, oven-safe pot or Dutch oven.
~3 min - 4
Melt the duck fat in a small saucepan. Pour the melted duck fat over the duck legs, ensuring they are completely submerged. Add the honey to the pot.
~5 min - 5
Cover the pot tightly with a lid or aluminum foil. Cook in the preheated oven for 2.5 to 3 hours, or until the duck meat is very tender and easily pulls away from the bone.
~180 min - 6
While the duck is cooking, prepare the potato gratin. Peel and thinly slice the potatoes.
~15 min - 7
Mince the garlic and chop the rosemary. In a mixing bowl, combine the sliced potatoes, minced garlic, chopped rosemary, nutmeg, and season with salt and pepper.
~5 min - 8
Pour the heavy cream over the potato mixture and toss to coat evenly. Transfer the potato mixture to a greased gratin dish.
~3 min - 9
Place the gratin dish in the oven with the duck during the last 45 minutes of cooking, or bake separately at 350°F (175°C) for 45-55 minutes, until the potatoes are tender and the top is golden brown and bubbly.
~55 min - 10
Once the duck is cooked, carefully remove the duck legs from the confit liquid using a slotted spoon. Place them on a baking tray.
~2 min - 11
Increase the oven temperature to 400°F (200°C) or turn on the broiler. Broil or bake the duck legs for 5-10 minutes, until the skin is crispy and golden brown. Watch carefully to prevent burning.
~10 min - 12
Strain the confit liquid and reserve it for other uses. Serve the crispy duck confit alongside the rosemary potato gratin.
Tips
- The duck fat can be strained and reused for future cooking projects, adding a unique flavor. Store it in an airtight container in the refrigerator.
- For an extra crispy duck skin, you can finish it under the broiler for the last few minutes, ensuring you monitor it closely to avoid burning.
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