Confit with baked potatoes

I replaced the magret with confit thigh. The potatoes are confit in plenty of oil, which can then be reused.

Heat the oil, peel and cut the potatoes into half moons and the spring onion into julienne strips.

Add the spring onion, fry for 5 or 6 minutes, heat the oven to 190 degrees, put the thigh and potatoes on a tray, salt and sprinkle with parsley, bake for 15 minutes.

Do not use oil, as the confit thigh is quite fatty, remove from the oven and crumble the thigh.

To tie put a round mold, fill with potatoes, then the duck and finish with another layer of potatoes.