Remove all of the meat from the duck legs, discarding skin, bone and tendons.
Place the duck meat into a bowl and mash with a fork.
Gradually add the duck fat as you continue to mash.
Add the chopped parsley and season with salt and freshly ground black pepper.
Spoon the mixture into four small ramekins and place in the fridge to set.
Remove from the fridge ten minutes before serving.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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