French Confit Duck Legs with Roasted Seasonal Vegetables
October’s crisp air calls for dishes that wrap you in warmth—and this French confit duck leg recipe does just that. Tender duck slow-cooked in rich fat, paired with sweet, caramelized seasonal veggies, it’s the kind of meal that feels both indulgent and comforting. Best of all, Geedel manual food chopper cuts through the tedious vegetable prep, so you can focus on letting the flavors develop. Here’s what you’ll need to make it:
Ingredients
4 duck legs
Salt, black pepper, fresh thyme, rosemary (to taste)
4–5 garlic cloves (peeled)
200–300g duck fat
2 carrots (peeled), 2 parsnips (peeled), 1 onion (peeled)
2 tbsp olive oil, flaky salt (for garnish)
Instructions
1. Marinate the Duck Legs: Rub duck legs evenly with salt, black pepper, thyme leaves, and rosemary. Cover and refrigerate for 12–24 hours to deepen flavor.
2. Prep Vegetables with the Manual Food Chopper:
Carrots & Parsnips: Insert one vegetable at a time into the chopper’s slicing blade compartment. Hold the chopper’s top handle to keep it stable, then rotate the side crank clockwise 3–4 times. This yields even 2mm-thick rounds—no uneven knife cuts.
Onion: Swap to the shredding blade (smaller holes). Cut the onion in half, place one half into the chopper, and rotate the crank 2–3 times. You’ll get thin, uniform shreds quickly, and the enclosed design reduces eye irritation from onion fumes.
3. Confit the Duck Legs: Melt duck fat in a deep pan over low heat. Submerge marinated duck legs fully, then simmer for 1.5–2 hours until meat pulls easily from the bone.
4. Roast the Vegetables: Toss chopped carrots, parsnips, and onion with olive oil, salt, and pepper. Roast at 200°C (390°F) for 25–30 minutes until golden and tender.
5. Finish & Serve: Remove duck legs from fat (reserve for later use). Broil on a baking sheet for 3–5 minutes to crisp the skin. Serve over roasted veggies, garnished with fresh thyme.
Conclusion
This French classic thrives on tender duck and sweet, caramelized veggies—and your manual food chopper turned tedious prep into a 5-minute task. It ensured even cuts for consistent roasting, eliminated onion-tear hassle, and worked with minimal effort (just a few crank turns!). The result? A restaurant-worthy dish that’s easy enough for weeknights.
