Old MacDonald's Potato Box Recipes
Duck Confit with Fingerling Potatoes and Bacon in Broth Ingredients Duck Confit: 6 duck legs, cleaned, skin-on 5 cups rendered duck fat 6 garlic cloves, whole 2 stalks celery, sliced 1 carrot, sliced 1 onion, sliced 3 Tablespoons Kosher salt To Garnish: 8 Fingerling potatoes, sliced 2 Tablespoons canola oil 3 slices bacon, chopped 3 cloves garlic 2 cups greens, chopped 1 cup chicken stock ¼ cup dry cherries Salt, to taste Directions For the Duck Confit: In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside. To Garnish: Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.

Old MacDonald's Potato Box Recipes

Duck Confit with Fingerling Potatoes and Bacon in Broth

Ingredients

Duck Confit:
6 duck legs, cleaned, skin-on
5 cups rendered duck fat
6 garlic cloves, whole
2 stalks celery, sliced
1 carrot, sliced
1 onion, sliced
3 Tablespoons Kosher salt

To Garnish:
8 Fingerling potatoes, sliced
2 Tablespoons canola oil
3 slices bacon, chopped
3 cloves garlic
2 cups greens, chopped
1 cup chicken stock
¼ cup dry cherries
Salt, to taste

Directions

For the Duck Confit:
In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside.

To Garnish:
Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.