Duck Confit with Fingerling Potatoes and Bacon in Broth
Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CA
Adapted by
November 2006

Yield: 6 Servings


  • 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

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.

back to top