Fondant de Canard With Potatoes au Gratin (Duck Legs With Gratineed Potatoes) 4.000

James M. Thresher for The Washington Post

Washington Cooks Apr 20, 2011

In a few hours’ time, Potomac cooks Michele Arnaud and her daughter, Catherine Arnaud Charbonneau, turn onions, white wine and duck legs ordered from their local Giant into a luxurious main course.

You’ll need extra duck fat for the potatoes. The fat is available through online gourmet purveyors, at Balducci’s and at some farmers markets.

Servings: 4
  • For the duck
  • 4 duck legs, with thighs (2 pounds total)
  • Sea salt
  • Freshly ground black pepper
  • 4 large onion 2 Vidalia and 2 yellow, cut into thin slices
  • 10 fresh bay leaves
  • 6 whole cloves peeled garlic
  • 10 large sprigs thyme
  • Two-thirds of a 750-ml bottle (about 2 cups) chardonnay
  • For the potatoes
  • 4 tablespoons duck fat (see headnote)
  • 2 large (unpeeled) russet potatoes, washed well and cut crosswise into thin slices
  • Sea salt
  • Leaves from 2 large sprigs thyme (1 tablespoon)
  • 4 large cloves garlic, cut into very thin slices
  • 1 cup freshly grated Gruyère cheese


For the duck: Season the duck legs all over with salt and pepper. Place them skin side down in a large ovenproof skillet. Cook over low heat for about 30 minutes, turning the duck over a few times, to render as much fat as possible (important for the onions).

Preheat the oven to 400 degrees.

Increase the heat under the skillet to medium; cook for about 3 minutes per side to lightly brown the duck. Transfer the duck to a plate.

Add the onions to the skillet and toss to coat in the duck fat. Cook for 15 minutes, stirring occasionally, until they are translucent, very soft and submerged in the duck fat. Season with salt and pepper to taste.

Stir in the bay leaves and garlic, then add 6 or 7 thyme sprigs. Arrange the duck legs on top, skin side up. Pour the wine around, then lay the remaining thyme sprigs over the duck. Cover and roast for 45 minutes; check to see whether the onions are sticking to the bottom of the skillet. If they are, use a spatula to dislodge them. Roast for 15 minutes, then uncover and roast for 20 to 30 minutes so the duck browns, the garlic cloves have softened and the juices in the skillet have reduced.

Meanwhile, prepare the potatoes: Have a 1 1/2-quart baking dish at hand.

Heat the 4 tablespoons of duck fat in a large skillet over medium heat. Add about one-fifth of the potatoes and fry them for several minutes, until crisped, turning to brown them on both sides. Transfer them to the baking dish, spreading them in a single layer. Season lightly with salt to taste, then sprinkle with a little of thyme, garlic slices and cheese. Repeat with the remaining potatoes, partially cooking them in the skillet, then creating layers in the baking dish with the other ingredients in between. By the time you've used all the potatoes, you should have five layers of potatoes, ending with cheese on top.

Strain any remaining duck fat in the skillet; reserve for another use.

Place the baking dish in the oven alongside the skillet with the duck, to roast for the last 30 minutes that the duck is in the oven. The potatoes should be fork-tender and the cheese should be evenly melted.

Divide equal portions of the onion and softened garlic cloves among individual plates, then top with a duck leg. Discard the bay leaves and thyme sprigs, if desired. Serve hot, with a scoop of the potato gratin.

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Recipe Source

From Potomac cooks Michele Arnaud and Catherine Arnaud Charbonneau.

Tested by Bonnie S. Benwick.

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