How to make
Usually duck confit is sold canned or vacuum packed.
They must be covered with a layer of duck fat to preserve them. We will use this fat for our potatoes, since we all know how much tastier they turn out when cooked in such fat.
Put the two legs with the fat over very low heat, until the fat liquefies.
Peel and cut the potatoes into wedges. Arrange them in a drizzled with melted fat pan and sprinkle them with salt, rosemary and more fat.
Bake the potatoes for about 15 minutes at 390°F (200°C). The time it takes depends on the thickness of the wedges, you don't have to wait for them to turn golden, just until they are visibly almost done.
Push the potatoes slightly against the sides of the pan to make room for the duck legs. Place them in the center and drizzle them with a little more fat.
Bake, until their skin of the meat and potatoes has aquired a golden brown color.
While they are cooking, melt the butter in the pan and add the pears - cleaned and cut into crescents and drizzled with lemon juice. If they are well ripened, they will release additional juice. Then pour the sugar and a pinch of salt and leave them to caramelize.
On two serving plates, place the duck leg, garnished with the pears and potatoes. Pour the remaining sweet and very slightly sour sauce over the duck meat.
Serve the tempting duck confit dish warm.
Enjoy your meal!
