Duck Confit with Garlic Potatoes

1.Pat the duck legs dry with paper towels. Rub them with kosher salt, ensuring they are evenly coated. Place them in a dish, cover with plastic wrap, and refrigerate for at least 12 hours or overnight.

2.Preheat the oven to 225°F (110°C).

3.Rinse the duck legs under cold water to remove excess salt and pat them dry. Place them in a deep ovenproof dish or Dutch oven.

4.Add the duck fat to the dish, ensuring the legs are submerged. Add the thyme sprigs, smashed garlic cloves, bay leaf, and peppercorns.

5.Cover the dish with a lid or aluminum foil and place it in the preheated oven. Cook for 2.5 to 3 hours until the duck meat is tender and easily pulls away from the bone.

6.While the duck is cooking, prepare the garlic potatoes. Preheat the oven to 400°F (200°C).

7.In a large bowl, toss the potato wedges with minced garlic, olive oil, salt, and pepper until evenly coated.

8.Spread the potatoes in a single layer on a baking sheet. Roast in the oven for 30-35 minutes, turning halfway through, until golden brown and crispy.

9.Once the duck is cooked, remove it from the oven and allow it to cool slightly. Increase the oven temperature to 425°F (220°C).

10.Transfer the duck legs to a baking sheet, skin side up. Roast in the oven for 15-20 minutes until the skin is crispy and golden brown.

11.Serve the duck confit with the roasted garlic potatoes on the side. Garnish with chopped fresh parsley before serving.