You can par-boil the potatoes a day before. Later, cook them in the fat left over in the pan from browning the duck legs.
1. Place potatoes into a large pot and add just enough water to cover them. Salt the water. Place over medium high heat and simmer until they are soft but still hold their shape, about 10-15 minutes, then drain.
2. Heat reserved duck fat in a large saucepan over medium high heat (if you are making duck confit, cook the potatoes in the same pan the legs have been sautéed in with the remaining fat left in the pan). Add potatoes and pan fry until golden brown, about 10 minutes. Season with salt to taste.
Originally featured in A Dinner for the Edible Schoolyard Project