Duck Legs Confit with Roasted Potatoes and Wild Garlic Sauce

Prepraration:

1. Remove the legs from the packaging and pat dry with a paper towel. Place them in a baking tray and season on all sides with the thyme-flavored salt. Cover with cling film and refrigerate for 1 to 4 hours.
    
2. Take out the legs from the fridge, pat dry again and arrange in a single layer in a deep ovenproof dish with a lid. Preheat the oven to 120°C. Pour oil over the meat so that it is completely covered, put the lid on and cook for 3 hours.
    
3. Remove the dish from the oven and leave the meat to cool in the cooking fat. Take out the cooled legs from the fat and arrange on a baking tray lined with baking paper. Bake for 10-15 minutes on the grill/broiler mode, until the skin is browned and crispy.
    
4. Place the potatoes in a baking tray and pour over the fat from roasting the legs. Add salt, pepper and mix. Bake for 35-45 minutes in a preheated oven at 220°C until golden and crispy.
    
5. For the wild garlic sauce, place all ingredients in a food processor and blend. Transfer to a bowl and set aside.
    
6. Ladle the sauce into a serving dish, add a few potatoes and add one leg of lamb. Sprinkle with a little salt flakes and serve warm.