Potato rosti with duck confit and herbs

Mix the salt with the crushed peppercorns

For the duck confit, scatter half of the salt and peppercorns onto a small tray, then place the duck legs on top and scatter the rest of the salt and pepper over the duck legs

Add the thyme, bay leaf and sliced garlic. Cover with cling film and marinate for 12 hours

Once marinated, wash off the legs with water and dry on a cloth

Heat the duck fat to 80°C in a roughly 20 cm wide pan. Add the legs and gently over a low heat until soft and tender, about 2 to 3 hours

Leave to cool, then remove the meat from the bone

For the shallot confit, melt the butter in a saucepan over a low heat

Add the sliced shallots and thyme, along with a pinch of salt and pepper. After a couple of minutes, cover tightly and cook for 30 minutes, stirring from time to time, ensuring no colour

Drain through a sieve and set aside

Peel and grate the potatoes into a cloth and then squeeze out all the excess water

If they’ve been stored in the fridge, allow the shallot confit and duck confit to warm to room temperature

Mix the grated potato, with 100g shallot confit, 150g duck confit, parsley and chives

Warm a few tablespoons of the clarified butter in a non-stick pan and warm over a medium heat

Add half the potato mix to the pan and spread evenly with a spatula. Cook for 5 minutes until golden, then carefully turn over and cook for a further 5 minutes until golden all the way around

Remove from the pan and drain on paper towels, then repeat with the remaining mixture. Serve hot