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1
Using a sharp knife, cut legs and breasts off ducks. Remove as much fat as possible from carcasses and reserve. Discard wings and carcasses.
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2
Combine duck pieces, salt, garlic, bay leaf, thyme and peppercorns in a medium bowl. Cover and refrigerate until required.
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3
Meanwhile, place reserved fat in a large saucepan. Cook over low heat for 1 hour, or until fat has melted. Strain mixture through a fine-mesh sieve into a large bowl. Discard solids.
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4
Preheat oven to 300u00b0F.
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5
Rinse duck pieces under cold running water then pat dry with paper towels. Arrange duck, in single layer, in a large baking dish. Reserve 2 tbsp duck fat then pour remaining fat over duck. Top up with olive oil, making sure duck is completely submerged. Transfer to oven to confit for 2 hours.
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6
To make the duck fat fried potatoes, boil, steam or microwave potatoes until tender. Drain. Heat reserved fat in a large frying pan. Cook potatoes, in batches, until browned. Cover to keep warm.
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7
To make the pear and watercress salad, whisk together mustard, vinegar, sugar and oil. Place watercress, pear and dressing in a large bowl and toss gently to combine.
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8
Cook duck in a large frying pan, skin-side down, until skin is crispy. Serve with potatoes and salad.
