This is the classic accompaniment to duck confit, though I make it all the time—as a side dish for baked mushrooms or a steak, or sometimes as a main dish in its own right, in which case I make a salad too, perhaps with frisée or green beans.

Ingredients

　　medium potatoes – 4

　　duck fat – 3 tablespoons

　　the leaves from a couple of sprigs of thyme

　　garlic – a single clove, chopped

　　Preheat the oven to 400°F (200°C). Peel the potatoes and slice them as thinly as you can. They should be no thicker than 1/8 inch (3mm). Melt the duck fat in a shallow, heavy pan—I use a cast-iron skillet—turn off the heat, and add the potato slices, neatly or hugger-mugger, seasoning them with salt, black pepper, thyme leaves, and a little chopped garlic as you go. Bake for thirty-five to forty minutes, until golden brown.

　　Tender