Last night I fried off a duck leg in a pan until crisp and golden. Boiled some Anya spuds until just cooked before rolling them in the residue duck fat. Had enough fat still in the pan for a slice of fried bread to hoover up the remaining crispy bits. Served with a sprikling of fresh chopped parsly over the potato. You could hear my arteries harden as I ate it, but went down a treat with a glass or 3 of an earthy spanish red