The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chicken confit with sauteéd potatoes and endive

This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.

You'll need

12 kipfler potatoes 12 baby leeks, trimmed 30 ml olive oil 180 gm bacon, cut into strips 25 gm baby capers To serve: chervil sprigs 1 head endive, outer leaves discarded and remaining leaves separated 4 tbsp mayonnaise   Confit chicken 6 chicken Marylands 200 gm salt 1 head garlic, peeled and crushed 4 thyme sprigs 2 bay leaves 2 kg duck or goose fat or 2 litres olive oil


  • 01
  • For the chicken confit, cut skin around the bone end of each drumstick (see note) and place the chicken in a large bowl. Mix together the salt, garlic, thyme and bay leaves, then rub salt mixture all over the chicken and leave to stand for 1 hour in the fridge.
  • 02
  • Preheat oven to 120C. Rinse chicken and pat dry with kitchen paper, then place in a single layer in a roasting tin. Cover with melted duck fat and cook for 3 hours.
  • 03
  • Place kipflers in a large saucepan of cold water and bring to the boil. Simmer for 10-15 minutes or until tender, then drain. When cool enough to handle, peel the skins off the potatoes, then slice lengthways. Blanch leeks in boiling salted water for 1-2 minutes, then refresh under cold running water.
  • 04
  • Preheat oven to 180C. Place a little olive oil in a large frying pan and cook bacon for 1-2 minutes, then add kipflers and sauté until golden brown. Add confit chicken to pan skin-side down and cook for 5 minutes, or until skin is crisp and golden. Finish in oven for a further 2-3 minutes to heat through.
  • 05
  • Divide potatoes among 6 plates, scatter with capers and chervil, then top with endive and leeks. Place small spoonfuls of mayonnaise around each plate, then arrange a piece of crisp confit chicken on top of the potatoes and drizzle with olive oil.
Note If desired, with a cleaver, remove bottom joint of drumstick.

This is a rustic dinner that tastes superb, which just goes to show that simple ingredients, cooked properly, can be sublime! It pays to prepare the chicken the day before and refrigerate it - that way, all you have to do when you're ready to eat is sauté the chicken in a pan until crisp, then heat it through in the oven. Duck or goose fat can be stored in the refrigerator and used over and over.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

A rich, full-bodied chardonnay from the Hunter Valley or Riverina with flavours of vanilla, peaches and cashews.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.