Duck Confit With Sauteed Potatoes

• 2 pounds Long Island potatoes
• 2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe
• 8 tablespoons duck fat from the duck confit (see recipe)
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 tablespoon finely minced garlic
• 1 tablespoon finely chopped parsley

1. Peel the potatoes and drop them into cold water until ready to cook.
2. Drain.
3. Slice the potatoes as thinly as possible.
4. There should be about seven cups.
5. Rinse the slices in cold water and drain.
6. Pat dry.
7. Brown the ducks as indicated in the recipe and set aside.
8. Heat the duck fat in a large, heavy skillet and add the potatoes.
9. Sprinkle with salt and pepper.
10. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes.
11. Sprinkle with garlic.
12. Toss the potatoes in the skillet and sprinkle with parsley.
13. Serve the potatoes with the duck pieces.

potatoes, recipe, salt, freshly ground pepper, garlic, parsley

Taken from cooking.nytimes.com/recipes/5978 (may not work)