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Up to 2 days ahead, boil the potatoes for 2 mins, then drain and leave to cool.
Thirty mins before serving, melt the duck fat in a large frying pan and add the potatoes. Start them on a high heat to get some colour, then turn the heat down to sizzle the potatoes slowly for 20 mins, shaking the pan occasionally, until completely golden and crisp.
Just before serving, toss through the parsley and garlic, season with salt and serve.
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