Confit of duck and amazing goose fat chips!

I went to a cookery class for work back in February with Miles Nixon, the head chef at The Aubergine at the Compleat Angler in Marlow. It was a great day and it is only until now that I decided to have a go and making something from it.
I made the Duck Leg Confit for Tom and I. Basically get two duck legs. Cut about an inch from the knuckle beacyse the meat will put together as it cooks. I placed them in a stockpot and then put a small tub of goose fat over it. Put pepper and salt over it and some dried thyme and two garlic bulbs, then wrap foil over the top so it is all snug. Then cook for FIVE hours in the oven at 110c. When it is cooked the duck will easily come away from the bone. Put it in the fridge once cooked. Then when it come to serving heat some of the fat in a frying pan and fry on either side until crispy. The result is tender duck with crispy skin. The way duck should be!
Then I tried my own chips. I only had baked potatoes so I cut them into wedges and then boiled them for about 10-15 minutes. Meanwhile I put some of the goose fat in a tin and then put it in the oven. Once it was hot I put the potato in and seasoned. I cooked them for about 50 minutes. They were so good!
I served these with the duck and green beans. Overall a rich dinner but very good. One for Henry VIII.