Confit of duck with herbed potato cakes
Ingredients
- 1 tsp black peppercorn, roughly crushed
- 3 bay leaves, crushed or torn
- small bunch thyme, half shredded, half left as sprigs
- 3 garlic cloves, unpeeled, roughly chopped
- 50g flaky sea salt
- 4 duck legs
- 2 jars (about 700g) duck or goose fat
- sunflower oil (if required)
- dressed salad leaves, to serve
- 2 potatoes
- small handful parsley
- 1 garlic clove, finely chopped
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