Duck Confit Fries

Duck Confit Garlic Fries 

Prep: 10 mins 

Cook: 12-24 hours

Active cooking: 15 minutes 

Ingredients:

Confit:

4-6 duck legs and things 

Salt & Pepper 

4 garlic cloves, minced 

3 sprigs thyme 

3 tbsp butter (if ducks are not fatty)

Fries: 

1-pound fries 

(Fresh or frozen) 

4 cloves galirc, minced 

2 tbsp parsley, chopped 

½ tsp sea salt 

½ tsp cracked pepper 

½ tsp paprika 

1 cup bbq sauce 

¼ white onion, diced 

Directions: 

1. In a vacuum seal or sous vid bag add garlic and thyme, season suck legs and thighs with salt and pepper and place into bag as well. If your ducks lack fat add butter. Vacuum seal or close tight. If using a ziplock bag, use the water displacement technique. This is where you slowly lower the bag into the water, and it pushes all the air out as it goes around the food. Then ziperlock the bag shut
2. In a preheated water bath of 155º, lower your baggy into the water and slow cook your duck for 12-24 hours. Topping off water if it begins to evaporate. If the bag floats you can weigh it down with a wet kitchen towel on top of the bag. This can be done with a sous vid or fill a heavy bottom pot on a low simmer. Just keep water at 155º 
3. After cooking remove duck from water bath and transfer to refrigerator to chill, the duck can be kept in that bag for 1 week or frozen for 6 months. 
4. When ready to make fries cook fries according to bag or fry fresh until crispy. 
5. While fries are cooking mix together garlic, parsley, salt, pepper and paprika
6. As soon as fries come out of cooking oil or duck fat toss with garlic mixture
7. Plate fries and top with Duck confit and drizzled bbq sauce. 
8. Enjoy. 

Jeremiah Doughty 

From Field To Plate