Duck Confit with Crispy Potatoes and Bitter Leaf Salad Recipe | Luv-a-Duck – Australia’s Favourite D

Ingredients

• 8 duck legs
• 1/2 bunch thyme, leaves and stems, coarsely chopped
• 6 garlic cloves, peeled smashed
• 1 tsp juniper berries, crushed
• 200g fine sea salt
• 4 x 200g jars duck fat
• 1/2 cup (125ml) water
• 1 kg kipfler potatoes, cut into even sized pieces
• 2 tbs sherry vinegar
• 2 tbs extra virgin olive oil
• 1 baby endive, leaves trimmed, separated
• 2 green witlof, leaves trimmed, separated