And this is my take on it....not a million miles apart but tasted wonderful ( if I say so myself ).
4 Large duck breasts
1 Sprig sage
1 Sprig Thyme
Enough vegetable oil to cover duck in a large heatproof pan.
750gms Waxy new potatoes, sliced, boiled and cooled
3 Cloves garlic crushed
Handful of flat leaf parsley chopped
Place duck in a large heatproof pan, pop in sage and thyme and cover with vegetable oil. Bring to a gentle simmer, cover with a greaseproof cartouche and leave to bubble really gently for 2 hours turning duck over halfway through.
After 2 hours simply place the pan - with the duck still inside - somewhere cool. I placed mine on the picnic table outside ( really cold day ). I had to keep an eye on my hungry cat of course but it cooled nicely.
Once cool, drain from the fat and pan fry in a little of the oil to a nice golden colour and then place in a pre-heated oven 180 deg/Gas 4 for about 15 minutes to cook.
In the mean time fry the potatoes and garlic in a little of the ducky oil until a nice golden colour, stir in the parsley and serve while piping hot.
Ok, it's not so fabulous as Michel's but it was far cheaper and everyone loved it. While I love classic recipes, it is quite hard to find some ingredients in a small town so you have to improvise. I served this with green beans and vichy carrotts and judging by the comments I'll be making it again.