Aperol-Infused Duck Confit with Lemon-Herb Crisps

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky duck legs slow-cooked in Aperol and duck fat, served with crispy lemon-herb potato crisps that balance the bittersweet notes. This Mediterranean-inspired one-pot recipe, ready in about 185 minutes, pairs Duck legs, Aperol, Duck fat for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 140 min Serves 4 Mediterranean cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat duck legs dry with paper towels and season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper. Place in a shallow dish and scatter rosemary sprigs over them.
  2. Step 2: Drizzle duck legs with 2 tbsp Aperol and 3 tbsp duck fat, then rub gently to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  3. Step 3: Preheat oven to 325°F. Transfer duck legs (with fat and herbs) to a baking dish and roast uncovered for 2 hours until the skin is golden and crispy and the meat is tender when pierced with a fork.
  4. Step 4: While duck roasts, thinly slice potatoes into 1/8-inch rounds. Toss with 1 tbsp olive oil, 1 tsp minced thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet and bake at 400°F for 20-25 minutes until golden and crisp.
  5. Step 5: Remove duck legs from oven, let rest 10 minutes. Serve with lemon zest sprinkled over the top and accompanied by crispy potato rounds.

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