Ingredients (for four):

1 tin of 4 thighs of duck confit
1 kg small firm potatoes
50 g minced parsley (flat-leaf parsley)
2 cloves fresh or frozen garlic.

Preparation

Open the tin of confit, place the thighs in a baking dish. Remove the excess grease and store in the refrigerator for use in cooking (can be stored up to 15 days). Peel the potatoes and slice them 1 mm thick. Rinse them under cold water and dry thoroughly.

Heat oven at thermostat 7 or 8 (220°C/428°F). If possible, only use the upper element. Place the thighs skin side up in the oven and cook for about 20 min. (They should be well browned). Remove.

Heat a frying pan with 2 tablespoons of duck fat. Add the well dried potatoes on high heat. Reduce heat once they begin to brown. Continue heating and stir regularly. Once the potatoes are cooked add the finely minced garlic and parsley. Add salt. Turn off the heat. Mix well.

Serve the thighs on a bed of lettuce and surround with the potatoes.