Peel the potatoes and cut them into four pieces. It is advantageous if the potato pieces are on the larger side.

Put the potatoes in an ovenproof dish with oil, garlic, salt, and pepper.

Stir well until all pieces are coated in oil.

In the middle, place the duck legs, which will give the potatoes the confit flavor and appearance.

Place the dish in the oven at 175 degrees Celsius (347 degrees Fahrenheit) for 75 minutes.

After 30 minutes, pour the fat from the duck legs over the meat and potatoes.

Turn the potatoes occasionally.