Episode 2 | Date Night Dishes #shorts

2 duck legs 4 tbsp salt 2 sprigs rosemary Enough duck fat or vegetable oil to cover 4 cloves garlic Sprig of thyme or any other ‘woody’ herbs you like 500g waxy potatoes (I used Charlotte), cut into discs 3 cloves garlic 1 bunch of parsley, stalks removed, finely chopped 2 tbsp duck fat Parmesan 1. Blend the salt and rosemary together, place the duck legs into baking tray and cover with the salt. Cover then leave in the fridge overnight to cure. 2. Preheat an oven to 110 degrees C / 230 degrees F. 3. When ready, wash off the salt from the duck. Place the legs into a dish, add the rosemary and garlic, then submerge with the duck fat. Cover dish with a lid or aluminium foil. Place into the oven to cook for 4 hours until tender. Once cooked, remove the duck from the oil then sear in a frying pan to brown. 4. Meanwhile, fry the potatoes in 2 tbsp duck fat for 10 minutes until golden brown. Add in the garlic and parsley, and cook for a few more minutes. Remove