3 fingerling potatoes
3 baby red potatoes
3 purple potatoes
1 small yellow onion
1 small leek
2 stalks celery
1 clove garlic
1 tsp fresh thyme
½ tsp fresh rosemary
1 tsp chopped fresh flat leaf parsley

Chop potatoes into small dice. Chop onion, leek and celery, mince garlic. Have all ingredients ready. With a heavy bottom skillet, place 4 tbls olive oil in pan. Sauté onion, leeks, celery and garlic until translucent, add potatoes. Cook slowly about 20 minutes.

Add herbs, salt and pepper to taste. Add some duck fat or butter if the mix is too dry.

Portion in a small soup cup or ramekin and unmold onto plate. Serve with duck breast.

Serves 4 to 6