Difficulty:[usr 2]
Put the thighs in a large container, add the herbs. Leave to marinate overnight. The next day, clean and cook in duck fat
50 minutes to 1 hour. Let cool and keep in the cooking.
Drain the cooked duck legs, keep the fat once filtered to cook the fingerling potatoes.
Separate the thighs and brown under the salamander or the grill, or even in the oven.
Prepare the walnut vinaigrette and dress the salad mixture with it, adding the invalid walnuts.
Sprinkle with finely chopped sage and add the diced tomatoes.
Serve with fingerling potatoes cooked in duck skin and fat. Or as in the photo of a mash.
Chef Hubert's creation
