Confit de canard is duck that is preserved in its own fat and is one of my favourite dishes from the Périgord. In the past I have always bought it in tins but this year I saw it in the fridge in a local supermarket so decided to have a change. I chose two duck legs from the brand Maison Delpeyrat which is a co-operative that has been around since 1890 and uses ducks from south-west France.

Confit de canard can be reheated in a hot oven for about 10 mins or slowly in a pan for about 15 mins.

Pommes de terre Sarladaises is another favourite of mine and is a traditional accompaniment to confit de canard. The name originates from town of Sarlat in the Périgord Noir. Pommes de terre sarladaises are thin slices of potato (peeled) sautéed in a pan of duck fat until golden. I prefer them a little more cooked than golden but that’s just personal taste. Towards the end of cooking, add some chopped garlic and cook for about 5 mins. Sprinkle with chopped parsley just before serving.