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Confit of duck with herbed potato cakes

Confit of duck with herbed potato cakes Recipe

  • 1 tsp black peppercorns , 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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