French Duck Confit with Crispy Potatoes and Cherry Gastrique

 "Ingredients:

For the Duck Confit:

- 2 duck legs 

- 2 tablespoons of salt

- 2 cloves of garlic, smashed

- 2 sprigs of fresh thyme 

- 2 bay leaves

- 2 cups of duck fat

For the Crispy Potatoes:

- 4 medium-sized potatoes

- 2 tablespoons of duck fat

- Salt to taste 

For the Cherry Gastrique:

- 1 cup of fresh cherries, pitted and halved

- 1/2 cup of sugar

- 1/2 cup of apple cider vinegar

Directions:

1. Season the duck legs with salt, garlic, thyme, and bay leaves. Let them sit in the refrigerator for 24 hours. 

2. Preheat the oven to 275°F (135°C). Rinse the duck legs and pat them dry. 

3. Place the duck legs in a small baking dish. Melt the duck fat and pour it over the duck legs, they should be completely submerged. 

4. Cook in the oven for about 3 hours, or until the meat is very tender and can be easily pulled from the bone.

5. While the duck is cooking, prepare the crispy potatoes. Cut the potatoes into small cubes. 

6. Heat the duck fat in a large skillet over medium-high heat. Add the potatoes and cook until golden brown and crispy. Season with salt.

7. To make the cherry gastrique, combine cherries, sugar, and vinegar in a small saucepan. 

8. Bring to a boil, then reduce the heat and simmer until the mixture is reduced by half and has a syrupy texture.

9. Once the duck is done, remove from the fat and let it rest for a few minutes. Serve the duck confit with the crispy potatoes and drizzle the cherry gastrique on top. 

Cooking Time: 4 hours and 30 minutes 

Nutrition Information:

- Calories: 800 Kcal

- Protein: 32g

- Fat: 58g

- Carbohydrates: 46g

- Fiber: 4g

- Sodium: 590mg"