Confit of duck with herbed potato cakes

Name: Confit of duck with herbed potato cakes
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 -

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Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over...

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