A few hours before you want to serve the confit, remove the duck legs from the fat, scraping off any fat which sticks to them. Place the legs on a baking tray, skin side down and leave for an hour to allow them to return to room temperature • Wash the potatoes, but do not peel them. Then cut them across into thin slices using a mandoline or the slicing blade of a food processor. Rinse and pat dry with paper towels or a clean cloth • Peel and chop the garlic • Strip the rosemary leaves and chop them • Remove the stalks from the parsley and chop the leaves.
Preheat the oven to 200°C/400°F/gas6.
Put 4 tablespoons of the softened duck fat in a bowl and add the potato slices, finely chopped garlic and rosemary. Season with pepper and turn to coat the potatoes evenly.
Brush the cake pans with a little more of the fat, then arrange the potato slices in them in overlapping circles.
Cook in the oven for about 30 minutes, until brown and crisp on top, when the potato cakes will have shrunk away from the sides of the pans.
About 20 minutes before serving, pour off any fat that has run from the confit and place it on a baking tray skin side down. Put in the oven for 15 minutes, then turn skin side up and return to the oven for a final 5 minutes, until the skin is crisp and brown all over.
Take the potato cakes out of the oven 3 minutes before the duck is ready to allow them to cool slightly.
Place a potato cake on each warmed plate. Put a duck leg on each cake and sprinkle with chopped parsley. Offer red wine vinegar at the table for people to sprinkle over the dish.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.