Directions

1. Start this duck confit recipe with chestnuts, pears and potatoes by preheating the oven to 200ºC (th. 6/7).

2. 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.
3. 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.
4. 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.
5. 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.