Crisp Duck Legs with Sauteed Potatoes

1. To prepare the potatoes: Put the potatoes in a large pot of cold, salted water and bring to a boil over high heat. As soon as a full boil is reached, test for doneness--the potatoes should be tender when pierced with a knife tip. If necessary, continue cooking at a lively simmer over medium heat until done. Immediately drain the potatoes and spread them on paper towels to dry thoroughly.

2. To crisp the duck: Heat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Gently wipe off any excess duck fat from the legs. Put the duck legs, skin side up, on the baking sheet. Roast on the top oven rack until the skin is a deep golden brown and very crisp, 20 to 25 minutes. Check often near the end to prevent burning.

3. To crisp the potatoes: While the duck is in the oven, melt 1/4 cup of the duck fat in a heavy 12-inch skillet (cast iron is best) over medium-high heat. When hot, add half of the potatoes and cook, tossing continuously, until deep golden and crisp, about 10 minutes. Use a slotted spoon to transfer them to paper towels to drain; keep warm. Repeat with the remaining fat and potatoes. When ready to serve, return all the potatoes to the pan, add the garlic and parsley, and saute until the garlic is just barely golden, about 1 minute. Immediately remove them from the heat and season with salt and pepper. Serve hot with the crisp duck legs and a simple salad.

Duck Confit
1. Prepare the duck: Cut the legs from the duck and cut away each half breast.

2. Trim any excess skin and fat from the legs and save for rendering.

3. Gently but firmly pull the skin from the breast meat beginning at an edge.

4. Set the skin aside and put the breasts and legs in a baking dish. Sprinkle liberally with the salt. Nestle the bay leaves, thyme, and garlic among the duck pieces. Cover with plastic wrap and refrigerate for 24 hours.

Tip:
When shopping for duck, you'll find that Long Island, also called Pekin, duck is the most readily available. Luckily, for making confit, this variety is quite fatty, though not as meaty as the harder-to-find Muscovy duck, which has a lower fat content.