Difficulty:[usr 2 ]
Trim the duck legs, put them in a container with sprigs of thyme, bay leaves, flat-leaf parsley and four spices, leave to marinate overnight.
The next day put the duck legs in a saucepan with the duck fat, coarse salt and coarse pepper, add the degermed and peeled garlic cloves, start cooking until boiling, then lower the heat and cook for about 40 minutes, drain and set aside.
Peel and cook the rattes in salted boiling water, drain and mash with a fork while incorporating the salted butter in pieces. Pepper from the mill.
Grill the duck legs and place in the center of four plates in a small circle of mashed potatoes. Place a well-browned duck leg on each plate. Garnish with a few simple parsley leaves.
My little advice:collect the garlic at the end of cooking, crush it and incorporate it into the fingerling potatoes.
