Lareyed potatoes with savoury-seasoned duck confit and dried tomatoes

Peel the potato or leave skin on, according to taste, and cut into 1/3 in. (1 cm) slices.
Cook in a non-stick pan until golden brown. If necessary, finishing cooking in the oven at 350°F (180°C).
Heat the duck legs, remove skin and de-bone. Add the fresh savoury.
Season the potato slices with salt and pepper. Make a layer of potatoes, savoury-seasoned duck and thin strips of dried tomatoes.
Place another layer of potatoes, duck and dried tomatoes on top. Finish with a layer of potato slices and dried tomato strips.
Garnish with a green salad and your favourite dressing. Variation: serve with a green bean and radish salad with olive oil and lime.
Round off the presentation by adding a fine drizzle of balsamic vinegar reduced by half.