Homemade Confit de Canard and Potato Wedges

          DH wishes to eat homemade duck confit.  What he said, "The meat should not be too meltingly 嗬, no deep-fried 嗬, grilled one 嗬... bla bla bla. "
          哦! Your wish is my command !
          Huh ... but how to cook duck confit?  😐
          Go goggling first. 😃

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May I present to you
my first homemade confit de canard served with salad and potato wedges.  😁

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       Buy a fresh duck, chop the drumsticks with thighs, marinade the duck with sea salt and garlic  overnight. ( I use herbal sea salt and I add in the rosemary and basil leaves.   That is really 'from the garden to the kitchen'.)  😀

        Poach the meat, using the duck fat, to make it tender.  I cooked the duck breast as well.  The cooking time of duck breast and duck leg is different, cook until they get the desired tenderness.

         Remove the duck fat, then grill (or deep-fried) till they are crisp.

   Wash the potatoes thoroughly.
   Cut them into pieces.
   Sprinkle salt and herbs.
   Splash in olive oil (or duck oil if u like) .
   Toss to mix well.
   Bake until the potato wedges crisp.

Bon appétit