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

2 days ago 4

Democracy Dies successful Darkness

In a fewer hours’ time, Potomac cooks Michele Arnaud and her daughter, Catherine Arnaud Charbonneau, crook onions, achromatic vino and duck legs ordered from their section Giant into a luxurious main course.

You’ll request other duck abdominous for the potatoes. The abdominous is disposable done online gourmet purveyors, astatine Balducci’s and astatine immoderate farmers markets.

From Potomac cooks Michele Arnaud and Catherine Arnaud Charbonneau.

Ingredients

For the duck

4 duck legs, with thighs (2 pounds total)
Sea salt
Freshly crushed achromatic pepper
4 ample bulb 2 Vidalia and 2 yellow, chopped into bladed slices
10 caller bay leaves
6 full cloves peeled garlic
10 ample sprigs thyme
Two-thirds of a 750-ml vessel (about 2 cups) chardonnay

For the potatoes

4 tablespoons duck abdominous (see headnote)
2 ample (unpeeled) russet potatoes, washed good and chopped crosswise into bladed slices
Sea salt
Leaves from 2 ample sprigs thyme (1 tablespoon)
4 ample cloves garlic, chopped into precise bladed slices
1 cupful freshly grated Gruyère cheese

Nutritional Facts

Per serving

Calories
740
Fat
32 g
Saturated Fat
12 g
Carbohydrates
53 g
Sodium
350 mg
Cholesterol
150 mg
Protein
39 g
Fiber
6 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Potomac cooks Michele Arnaud and Catherine Arnaud Charbonneau.

Tested by Bonnie S. Benwick.

Published April 19, 2011

Updated March 13, 2026