Crispy Occitan Duck

Ingredients

In this adaptation of Bebek goreng to Occitan cuisine, the traditional Indonesian spices are replaced with Occitan herbs and spices, such as thyme, rosemary, and bay leaves. The cooking technique is also modified to include the traditional Occitan method of duck confit, resulting in a tender and flavorful meat with a crispy skin. We alse have the original recipe for Bebek goreng, so you can check it out.

• 4 duck legs 4 duck legs
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 bay leaves 2 bay leaves
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 500g duck fat (17.6 oz) 500g duck fat (17.6 oz)
• 1kg potatoes, peeled and cut into wedges (2.2 lbs) 1kg potatoes, peeled and cut into wedges (2.2 lbs)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 650 kcal / 2718 KJ
• Fat (total, saturated): 52g, 15g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, thyme, rosemary, bay leaves, salt, and black pepper.
2. 2.
   Rub the duck legs with the herb and spice mixture, ensuring they are well coated. Cover and refrigerate for at least 4 hours or overnight.
3. 3.
   Preheat the oven to 120°C (250°F).
4. 4.
   In a large ovenproof dish, arrange the duck legs in a single layer. Pour the duck fat over the legs, ensuring they are completely submerged.
5. 5.
   Cover the dish with aluminum foil and place it in the preheated oven. Cook for 3 hours or until the meat is tender and easily pulls away from the bone.
6. 6.
   Remove the duck legs from the fat and place them on a baking sheet. Increase the oven temperature to 220°C (425°F).
7. 7.
   Roast the duck legs in the hot oven for 15-20 minutes or until the skin is crispy and golden.
8. 8.
   While the duck is roasting, toss the potato wedges with salt, pepper, and a drizzle of olive oil. Arrange them on a separate baking sheet and roast in the oven for 30-35 minutes or until golden and crispy.
9. 9.
   Serve the Crispy Occitan Duck with the roasted potatoes and enjoy!

Treat your ingredients with care...

• Duck legs — Make sure to thoroughly coat the duck legs with the herb and spice mixture to enhance the flavor. Marinating the duck legs overnight will result in a more flavorful dish.

Tips & Tricks

• For an extra crispy skin, you can place the duck legs under the broiler for a few minutes after roasting.
• Serve the Crispy Occitan Duck with a side of cranberry sauce or a drizzle of balsamic reduction for a touch of sweetness.
• If duck fat is not available, you can substitute it with olive oil or butter, although the flavor will be slightly different.
• Make sure to save the rendered duck fat for future cooking, as it adds incredible flavor to various dishes.
• To achieve a tender and succulent meat, it is important to cook the duck legs at a low temperature for a longer period of time.

Serving advice

Serve the Crispy Occitan Duck as the main course of a special dinner. Pair it with a fresh green salad or steamed vegetables to balance the richness of the dish.

Presentation advice

Arrange the Crispy Occitan Duck on a platter, garnished with sprigs of fresh thyme and rosemary. The golden and crispy skin of the duck will be the star of the presentation.