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Peel the potatoes and wash them well, then dry them thoroughly on a tea cloth.
Cut them into narrow slices – like thick coins.
In a big frying pan, melt most of the duck or goose fat on a gentle heat.
Add the potato slices and sear them for a couple of minutes, then let them cook for about 10 minutes, stirring from time to time.
When they start to look golden all over, lightly season them and add the remaining duck or goose fat and the crushed garlic.
Cover the pan and let the potatoes sweat on a very low heat for a further 10-15 minutes, turning them with a wooden spatula from time to time.
Make sure the potatoes are soft but not puréed, stir them gently and prick with a fork or knife to ensure they’re cooked right through.
Add the parsley and turn off the heat, leave the pot covered for a further 5 minutes and then serve.