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Duck Confit with Roasted Potatoes
This Mediterranean twist on the classic Duck Confit with Roasted Potatoes focuses on the use of olive oil instead of duck fat, reducing saturated fat content while maintaining the dish's decadent flavor. The potatoes are seasoned with herbs and roasted to perfection, offering a delightful texture and added nutrients.
150 min4 servingsmediterraneanmain course
whole30
mediterranean
Ingredients
- 4 pieces duck legs
- 2 cups olive oil
- 4 pieces garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 pieces bay leaves
- 800 grams potatoes
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
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