Duck Confit with Jerusalem Artichoke

For the duck confit with Jerusalem artichokes, salt the duck legs well all around and refrigerate overnight with the lid closed.

The next day, melt lard in a large, high saucepan, add the legs and cook at low temperature for 2-2 1/2 hours.

Peel Jerusalem artichokes and cook in boiling salted water for 20-25 minutes. Drain in a colander and let cool. Cut the Jerusalem artichoke into narrow slices and the onions into narrow strips. Cut the tomatoes in half. Chop the parsley leaves.

Heat the oil in a frying pan and sauté the onions over medium heat for 3-4 minutes until translucent. Add the tomatoes and cook for 1 minute, seasoning with salt and pepper. Stir in the parsley shortly before the end of the cooking time.

Mix Jerusalem artichokes with onions and tomatoes and place in a baking dish. Remove the drumsticks from the lard, dry them with kitchen roll and place them skin side up on the vegetables.

Grill in a preheated oven grill at 200 degrees for 4-5 minutes until the skin is brown and crispy. Arrange the duck confit with Jerusalem artichoke vegetables and serve.

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