Duck confit with root vegetables

Duck confit à la Galopin

Confit is an old preservation and cooking method where you first salt and then slowly cook meat, poultry or fish in fat so that the meat becomes really tender and tasty. Duck fat is an excellent type of fat for confit, and if you don't have the energy to do the work yourself, we can recommend Galopin's cans of confit duck legs. Super tasty and incredibly easy!

Ingredients

(4 persons)
1 box of 4 confit duck legs
Root vegetables: carrot, celery root, turnip, beetroot (you can make a lot, the rest can be used for puree the next day)
A little thyme

Approach

Set the oven to 220 degrees.

Heat the container of duck confit in a pot of hot water so that you can easily remove the thighs.

Peel the vegetables and cut them into large pieces. Place them on a rimmed baking sheet and brush with the duck fat from the container (everything tastes better with duck fat!) and a little thyme.

Place the vegetables in the oven for 30-40 minutes, turning them every 10 minutes.

First, fry the legs in a frying pan, skin side down, to brown them quickly. After 20-30 minutes, when the vegetables are almost done, you can put the duck legs in the oven, on a rack above, so that the skin becomes crispy.

Let it cook for 10 minutes.

Voilà! Crispy duck legs and soft root vegetables baked in duck fat, ready to serve!