Roasted Duck Confit & Salsa Verde with Fingerling Potatoes & Blood Orange Salad
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Roasted Duck Confit & Salsa Verde

with Fingerling Potatoes & Blood Orange Salad

30 MIN
+$11.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Rich duck confit and hearty potatoes are balanced by a bright and punchy homemade salsa verde, plus a vibrant side salad featuring juicy blood orange and a spicy fig dressing.

INGREDIENT IN FOCUS
Duck confit is a classic French preparation where duck is slow-cooked in its rich rendered fat until the meat is extremely tender. Ours comes pre-cooked, so simply heating it will leave you with that same tender result!
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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Roasted Duck Confit & Salsa Verde with Fingerling Potatoes & Blood Orange Salad
Title
  • 32 oz Cooked Duck Leg Confit
  • 1¼ lbs Fingerling Potatoes
  • 2 heads Butter Lettuce
  • 1 Blood Orange
  • 1 Lemon
  • 2 Persian Cucumbers
  • 1 clove Garlic
  • 1 bunch Mint
  • 1 bunch Parsley
  • 1 Tbsp Capers
  • 0.7 oz Grana Padano Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Fig Spread
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp White Balsamic Vinegar
  • ¼ cup Roasted Pistachios
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Roasted Duck Confit & Salsa Verde

Roast the duck & potatoes
1 Roast the duck & potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Halve the potatoes lengthwise; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Pat the duck dry with paper towels. Transfer 2 duck legs to the center of each sheet pan, skin side up. Arrange the seasoned potatoes in an even layer around the duck. Roast, rotating the sheet pans halfway through, 20 to 22 minutes, or until the potatoes are tender when pierced with a fork and the duck is lightly browned and heated through. Remove from the oven.

2 Make the salsa verde

Meanwhile, pick the mint leaves off the stems; finely chop the leaves. Finely chop the parsley leaves and stems. Finely chop the capers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Using a zester or the small side of box grater, finely grate the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon. In a bowl, combine the chopped mint leaves, chopped parsley, chopped capers, garlic paste, lemon zest, the juice of 2 lemon wedges, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.

Make the salsa verde
Prepare the salad ingredients
3 Prepare the salad ingredients

Cut off and discard the root ends of the lettuce; tear the leaves into bite-sized pieces. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the pistachios. In a bowl, whisk together the fig spread, vinegar, mustard, the juice of the remaining lemon wedges, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

4 Make the salad & serve your dish

Arrange the torn lettuce on a serving platter; top with the sliced orange, sliced cucumbers, chopped pistachios, and Grana Padano (crumbling before adding). Drizzle with the fig dressing. Serve the roasted duck and potatoes topped with the salsa verde. Serve the salad on the side. Enjoy!

Make the salad & serve your dish
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