# Duck Confit with Green Beans Amandine and Mashed Sweet Potatoes > Crisp-skinned duck confit makes a generous Shabbat dinner without an afternoon at the stove. Lemony green beans with toasted almonds cut through the richness, while lightly browned sweet potato mash brings a soft, earthy sweetness. - URL: https://www.chezjk.com/recipes/duck-confit-with-green-beans-amandine-and-mashed-sweet-potatoes - Author: Jonathan Katzman - Cooked and photographed: 2023-07-29 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Duck Confit with Green Beans Amandine and Mashed Sweet Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3196921409e3a8a3.jpg) ## Crisp-Skinned Duck Confit Prepared confit already has tender, seasoned meat. Reheating it skin-side up renders the surface fat and crisps the skin without needing another cooking fat. ### Ingredients - 4 fully cooked duck confit legs, Fatted Calf or similar, with gluten-free ingredients ### Instructions 1. Heat the oven to 425°F. Line a rimmed baking sheet with foil and set a rack over it. 2. Gently scrape excess packing fat from the cold confit legs, reserving it for another use. Pat the skin dry and arrange the legs skin-side up on the rack. 3. Roast for 25–35 minutes, until hot throughout and the skin is browned and crisp. Follow any producer reheating directions; otherwise aim for 165°F in the thickest meat without touching bone. 4. If the skin needs more color, broil for 1–3 minutes, watching continuously. Rest uncovered for 5 minutes before serving. ### Notes - Confit is already salted; taste before adding any additional seasoning. - Keep the legs skin-side up and uncovered after reheating so the skin stays crisp. ## Green Beans Amandine Brief blanching keeps the beans green and tender-crisp. Toasted almonds, a small butter finish, lemon, and parsley provide crunch and brightness alongside the duck. ### Ingredients - 1½ lb green beans, stem ends trimmed - ⅓ cup skin-on almonds, roughly sliced lengthwise - 1 tbsp ghee - 1 tbsp unsalted butter - 1 tbsp fresh lemon juice, plus more to taste - ¼ cup roughly chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a large pot of generously salted water to a boil. Add the beans and cook for 3–5 minutes, until bright green and just tender with a little bite. Drain thoroughly; if preparing ahead, chill in ice water, then drain and dry. 2. Toast the almonds in a dry large skillet over medium heat for 3–5 minutes, tossing frequently, until golden at the edges and fragrant. Transfer to a small bowl. 3. Add the ghee to the skillet over medium-high heat. Add the drained beans and sauté for 2–3 minutes, tossing until hot and glossy. 4. Lower the heat and add the butter. Toss until melted, then remove from the heat and add the lemon juice, parsley, and most of the almonds. 5. Taste for salt, pepper, and acidity. Scatter the remaining almonds over the beans just before serving. ### Notes - Dry the beans well before sautéing so they gloss in the fat rather than steam in excess water. ## Lightly Browned Mashed Sweet Potatoes Orange-fleshed sweet potatoes mash smoothly without cream or added sweetener. Drying them after boiling concentrates their flavor, and a short broil gives the ridged surface toasted edges. ### Ingredients - 2 lb orange-fleshed sweet potatoes, peeled and cut into 1½-inch chunks - 3 tbsp unsalted butter, divided - 2–4 tbsp reserved sweet potato cooking water, as needed - to taste kosher salt and freshly ground black pepper ### Instructions 1. Place the sweet potatoes in a saucepan and cover with cold water by 1 inch. Salt lightly, bring to a boil, then simmer for 15–20 minutes, until a knife passes through the pieces without resistance. 2. Reserve a little cooking water and drain well. Return the sweet potatoes to the warm saucepan over low heat for 1–2 minutes, stirring gently, until excess moisture evaporates. 3. Remove from the heat and mash with 2 tablespoons butter. Add reserved cooking water a tablespoon at a time only if needed for a soft, spoonable texture. Season with salt and pepper. 4. Spoon into a shallow broiler-safe baking dish, leaving a few ridges on the surface. Dot with the remaining tablespoon of butter. 5. Once the duck is out of the oven, broil the mash for 2–4 minutes, until a few peaks turn golden brown. Watch closely to prevent scorching. ### Notes - Keep the mash slightly rustic rather than blending it into a completely smooth purée. ## Overall Timing / Workflow The duck reheats while the sweet potatoes simmer and the beans are prepared. Finish the beans and broil the mash during the duck's short rest. ### Instructions 1. 0:00 — Heat the oven to 425°F and put a pot of salted water on for the beans. Peel and cut the sweet potatoes, then start them in a separate saucepan. 2. 0:10 — Put the duck in the oven. Trim the beans, slice the almonds, and chop the parsley. 3. 0:15 — Toast the almonds and blanch the beans. Drain the beans well and set aside. 4. 0:25 — Drain, dry, and mash the sweet potatoes. Transfer to a broiler-safe dish and cover loosely to keep warm. 5. 0:35 — Check the duck for heat and crispness, allowing additional time as needed. Sauté and finish the beans when the duck is nearly ready. 6. Once the duck is ready, let it rest uncovered while you broil the mash. Plate and serve immediately. ## Plating Keeping the duck skin exposed preserves its crispness, while distinct piles of beans and mash show off their contrasting textures. ### Instructions 1. Spoon a generous mound of sweet potato mash onto one side of each warmed plate. 2. Arrange the green beans alongside the mash and distribute the toasted almonds and parsley evenly. 3. Place a duck leg beside and slightly overlapping the beans, skin-side up. Keep the skin clear of the mash and serve immediately. ## Leftover Path Separate storage lets the duck regain its crisp skin without overcooking the vegetables. Shredded duck also makes an easy second meal with the remaining sides. ### Instructions 1. Refrigerate the duck, beans, and mash in separate airtight containers within 2 hours. Use within 3–4 days. 2. Reheat duck legs skin-side up in a 375°F oven until the center reaches 165°F, about 15–25 minutes; briefly broil if needed to crisp the skin. 3. Warm the mash gently in a covered saucepan with a splash of water, stirring occasionally. Reheat the beans briefly in a skillet, then refresh with a little lemon juice. 4. For a different presentation, shred the reheated duck and serve over the warm mash with chopped leftover green beans and almonds. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.