Serves 4

4 legs Sabato duck confit
4 Tbsp duck fat (from duck confit packet)
5-6 medium agria potatoes, peeled and halved
Pons smoked paprika flakes (hot or sweet)
Salt flakes

Feijoa salsa:
12 large feijoas, halved and scooped
2 Tbsp Forum Chardonnay vinegar
2 Tbsp Pons clementine EVO
½ red onion, finely sliced
½ tsp salt
1 Tbsp fresh Italian parsley, roughly chopped

Preheat oven to 200°C.

Cook potatoes in boiling, salted water for 5 minutes. Drain, cover and shake the pot of potatoes vigorously 5 to 7 times to bruise the edges. This will help potatoes achieve a crunchy exterior.

On the stovetop, heat the duck fat in your Ironclad pan until almost smoking. Turn off the heat and immediately place potatoes in the pan. Evenly coat them with the fat, sprinkle with paprika and salt flakes. Roast in the oven for approximately 30 minutes without turning.

Remove pan from the oven, turn the potatoes and push them to the side of the pan. Lay the duck confit legs in the pan and roast for a further 35 minutes or until golden brown and crispy.

While the duck is cooking, prepare the salsa. Combine vinegar, EVO and salt in a bowl. Toss the feijoas through the mixture and finish with chopped parsley. Keep tossing the salsa intermittently to avoid discolouration.

Serve duck and potatoes with salsa and a simple rocket and red sauerkraut salad. 

Recipe by Ironclad Pan Co.



Sold Out