Thinly sliced layers of potatoes are compressed into a pan and slowly baked in a bath of herby garlic confit before being chilled overnight, cut into cubes, and then fried to golden perfection.

Season with salt and pepper. Toss the roasted potatoes with the reserved bacon and kumquat peels. Place them on a platter and top with the chestnut confit to serve. Recipe courtesy of Girl in the ...

Do not throw this fat away - it will cook the best roast potatoes in the world. Adding to my duck excitement was the arrival of some cans of duck confit to try. Duck confit is begun by salting the ...

Nic Watt’s duck confit with potato galette, butternut and charred onion is on the True Food and Yoga menu as part of the 2017 Cloudy Bay Pinot & Duck Tasting Trail until the end of May.