Difficulty: 2
Trim the duck legs and place them in a container with sprigs of thyme, bay leaves, flat-leaf parsley, and four spices. Marinate overnight for deep flavor infusion.
The next day, transfer the duck legs to a saucepan with duck fat, coarse salt, coarse pepper, and degermed, peeled garlic cloves. Bring to a boil, then reduce heat and simmer for about 40 minutes. Drain and set aside.
Peel the fingerling potatoes and boil in salted water until tender. Drain, mash with a fork, and incorporate pieces of salted butter. Season with freshly ground pepper.
Grill the duck legs until golden and crispy. Arrange a small circle of mashed potatoes in the center of each of four plates, top with a duck leg, and garnish with fresh parsley leaves.
Pro Tip: Reserve the garlic from cooking, crush it, and stir into the fingerling potato purée for an irresistible garlic boost.
