Duck Confit with Sarladaise Potatoes

• 2 pieces Duck legs, confit-style, fully cooked
• 600 g Yukon Gold potato
• 90 g Duck fat
• 3 cloves Garlic
• 15 g Fresh parsley
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 190°C (375°F). Put the duck legs skin-side up on a baking tray and roast for 35 to 45 minutes until the skin is deep golden and crisp and the meat is piping hot.
2. Meanwhile, peel the potatoes and cut into 1 cm slices. Put them in a large saucepan of cold water with 0.5 tsp of the fine sea salt, bring to the boil, then simmer for 6 to 8 minutes until just tender at the edges but not falling apart; drain well and let the steam escape for 2 minutes.
3. Finely chop the garlic and parsley. Season the drained potatoes with the remaining salt and the black pepper, tossing gently so the slices stay mostly intact.
4. Melt the duck fat in a large frying pan over a medium heat. Add the potatoes in a single layer where possible and cook for 18 to 22 minutes, turning occasionally, until golden and crisp at the edges.
5. Add the garlic and cook for 1 minute until fragrant, then take off the heat and toss through the parsley. Taste and adjust seasoning if needed.
6. Divide the potatoes between two warm plates and set a duck leg on each. Spoon over a little of the rendered duck fat from the tray and serve straight away.

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