I was thinking of Confit of Duck, as you do, as I had a couple of duck legs planned for dinner. Of course, all the decent recipes wanted really long slow cooking, preferably a day or so in advance. I also didn’t have any duck fat to hand so had to think of an alternative. An “aha” moment came to me, not the Norwegian band from the 1980s you understand, although they did have their charm, but a turning on of a little light deep within the little grey cells. Patatas a lo Pobre, poor man’s potatoes. They are slow cooked in olive oil so there was no reason why the same process couldn’t work for my duck legs.
For those of you who are now digging deep within their own little grey cells to think of an A-ha song, here’s one to hum along to.
Now, back to the cooking.
Ingredients (to serve 2)
- 2 duck legs, seasoned with salt and pepper
- 2 very large potatoes peeled and thinly sliced
- 1 onion thinly sliced
- ½ a red pepper cut into thin strips
- 4-6 cloves of garlic (peeled or unpeeled)
- About ¼ cup of olive oil and ¼ cup of white wine
- Salt and pepper
- Heat the oven to low (Gas 3 or about 130 degrees C)
Pour the oil and wine over the potatoes, onions, garlic and peppers, season and mix. Place the potato mix into the bottom of an ovenproof dish then place the seasoned duck legs on top. Cover with foil and put into the oven for about 3 hours.
When the juices of the duck legs runs clear, remove the foil and turn the oven up to the highest setting, remove the foil, drain off any liquid and cook for a further 20 minutes or until the duck legs are browned and the potatoes and peppers start to char.
Leave to stand for 5 minutes before tucking into meltingly tender duck and potatoes. Fight using your fork with your loved one for any crispy bits in the pot.
If you fancy an oriental influenced duck dish, take a look here.