This dish my wife and I both dared in one sitting. Despite the garnish-it would seem, the same fat as the goose component. But surprisingly, the legs to which I added wings and a side dish of potatoes cooked in a classic French recipe – potato saladas, have left impressions fatty meals. I took the basic recipe from the famous chef Ilya Lazerson. The tradition of French peasant cuisine prescribes the use of duck legs as the main ingredient. So it is considered. In fact, confit is prepared not only from duck-chicken, goose, even lamb. Actually, confit is not a dish, but rather a way of cooking.
Legs and wings need to be salted first. To do this, cover them thickly with salt, mix and leave for a few hours, or better yet for a day. After that, put it in a saucepan, then send the peeled and quartered onion (I have purple), parsnip root, pepper and rosemary.
Pour all the oil so that it covers the bird completely. If the volume specified in the recipe is not enough (there are different legs), add more.
Bring to a boil, then reduce the heat to medium or even less and simmer the bird for three hours. You can cover it with a lid, but you can not do this: oil is not water, it will not boil.
Meanwhile, prepare the side dish. Peel the potatoes and cut them into circles about 5 mm thick.
Put in a saucepan, add rosemary, salt, pour oil, bring to a boil, turn down the heat and cook for 20 minutes.
Finely chop the parsley and peeled garlic cloves.
Just before the potatoes are ready add the parsley and garlic mixture and remove.
When the legs and wings are ready, heat the pan and fry the bird.
Fry over high heat until Golden brown.
On dish put the potatoes sarladais next to or on top of legs and wings.