Put salt, pepper, sage/rosemary, and garlic in a mortar and crush it into a spice blend.

Rub the duck legs with the spice blend and refrigerate them for a couple of hours or overnight in a bowl with a lid.

Pat the duck legs dry with a tea towel.

Put the oil in a pot and heat it up at low temperature.

Add the duck legs and cover the pot with a lid.

Let the duck legs simmer over low heat for 3-4 hours.

They must not boil, just simmer gently.

This ensures the meat becomes tender and juicy, not fried crisp.

After 4 hours, take the duck legs out of the pot and place them in a clean and dry bowl that has been scalded with boiling water.

Strain the duck fat and remove impurities.

Pour the clean part of the duck fat over the finished duck legs in the bowl, so they are completely covered in fat.

Now the duck legs can be stored in the fridge for a long time if you do not use them immediately.

Fry the delicious, tender duck legs in a pan with the fat that "clings to them".

The meat is cooked, so it only needs to be fried briefly until the surface is crispy.

Boil and peel the potatoes.

Put the sugar in a large pan.

Turn on the heat and warm the pan until the sugar begins to melt and bubble - it takes a little time, so be patient.

Do not stir the sugar while it melts.

Add the water to the melted sugar - the water prevents the sugar mixture from becoming too thick.

Add the butter and let it foam up.

Put the potatoes in the pan and let them simmer in the sugar syrup over medium-low heat.

The syrup should be hot enough to bubble lightly around the potatoes.

Let the potatoes sit like that for five minutes.

Use a spatula to gently stir the potatoes.

Do not stir more than necessary, but make sure all the potatoes are "glazed" in the sugar mixture.

Let the potatoes bubble again.

Stir the potatoes again until they are colored all around.

Melt the butter in a pot and whisk in the flour until it has absorbed the butter.

Add the oil from cooking the duck legs and whisk until the consistency is suitable.

Season the gravy with salt, pepper, sugar, and lemon juice and add a little coloring until the color is right.

Serve the confit duck legs with caramelized and white potatoes, and the delicious gravy.