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Duck Confit with Chestnuts, Pears and Potatoes

Name: Jean Larnaudie Duck Confit with Chestnuts, Pears and Potatoes
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Meat Recipe
Ingredients: 6 duck confit legs; 600g preserved chestnuts, canned; 12 medium potatoes; 3 pears; 3 sprigs of thyme; salt and pepper

April 13 2021

Written by Gourmet de Paris

Duck Confit with Chestnuts, Pears and Potatoes

April 13 2021

Written by Gourmet de Paris

A classic, hugely popular recipe from France. One you can make time and time again and it just gets better! Learn how to easily make a duck confit recipe with chestnuts, pears and potatoes by following the simple steps of our preparation. A delicious dish that everyone will love!

Jean Larnaudie Duck Confit with Chestnuts, Pears and Potatoes

Rated 5 stars by 1 users

Prep Time

30 minutes

Cook Time

55 minutes

Author:

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Image ofJean Larnaudie Duck Confit with Chestnuts, Pears and Potatoes

Ingredients

6 duck confit legs
600g preserved chestnuts, canned
12 medium potatoes
3 pears
3 sprigs of thyme
salt and pepper

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Directions

Start this duck confit recipe with chestnuts, pears and potatoes by preheating the oven to 200ºC (th. 6/7).
Peel and rinse the potatoes. Slice them into thin slices without going all the way to the bottom, to leave the potatoes whole. Wash the pears and cut them into slices.
Coarsely degrease the duck legs and put them in a dish. Bake them for a few minutes to melt the rest of the fat. Drain them and reserve the fat.
Put the potatoes in the dish. Season and sprinkle with a few spoonfuls of duck fat and add 25 cl of water. Bake and cook for 30 min.
Add the pears and chestnuts around the potatoes, then arrange the confit thighs on top. Sprinkle with thyme leaves. Bake and cook for another 20 minutes.