Preserved duck with potatoes

The confit used in this recipe can be made in advance and then stored in kilner jars, as long as the duck fat covers the meat. It can then be reheated as needed in an oven at 180°C/350°F/Gas 4 for 20 minutes. Laure makes a point of reminding me to reserve the fat as ‘duck fat is precious’. Laure uses 5 litres (<