4 confit duck legs (see recipe on previous page)
4 large potatoes (sliced into rounds about 5mm thick)
3 tbsps duck fat
8 medium cloves garlic
1 cup water
1 tbsp chopped flat parsley
1 tsp salt
Freshly ground pepper
Melt fat over a medium heat in a heavy based frying pan. Add potato slices and cook stirring occasionally until golden brown add sliced garlic and cook until well browned.
Reduce heat, add 3/4 cup of water and the salt and cover tightly. Simmer until potatoes are cooked through, adding more water if necessary. Add parsley and season to taste.
For duck confit:
Remove duck legs from fat and place skin side down in a non-stick frying pan, fry until skin is golden brown, then put into oven skin side up for 5 minutes until heated through.
(Note: The duck is already cooked and just needs heating through)
Serve with Potatoes and green beans or green cabbage that has been thinly sliced and cooked quickly with a knob of butter and some seasoning.
Confit Duck leg with Pommes de terre Sarladaise (Potatoes cooked with duck fat and garlic).