​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


For potatoes:

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).