Pre heat the oven at 60° C, open a tin of Confit de Canard and warm it in the oven for an hour, to melt the fat and warm the meat.
Peel 3 waxy potatoes, wash them and cut into 5 mm slices. Dry them well. Put 5 tbsp of the duck fat and fry the potatoes till nicely browned on both sides.
Put the oven on grill.
Temper the heat onder the potatoes and put a lid on them to cook them properly in about 15 mins. to create a crispy outside and a soft inside.
After 10 minutes carefully take out 2 duck legs, drain them and put, skin side up, under the hot grill to make the skin nicely browned and crispy.
When the potatoes are done, add 2 finely sliced cloves of garlic and 3 tbsp of hacked parsley.
Season and serve with reduced poultry fond, sauerkraut and lardons
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