Ingredients (serves 2)
2 duck legs (fresh or confit)
400g of small potatoes (new potatoes, ratte potatoes…)
2 cloves of garlic
2 sprigs of thyme
1 bay leaf (optional)
3 tbsp duck fat (or olive oil)
Salt, pepper
Freshly chopped parsley
For the sauce:
10 cl of dry white wine
2 tablespoons of liquid honey (or maple syrup)
1 tbsp of balsamic or cider vinegar
1 tbsp mild mustard (optional)
20g of cold butter
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