Confit of duck with herbed potato cakes - Master recipes

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 -