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2 large Yukon Gold potatoes

2 medium cloves garlic, coarsely chopped

1 tablespoon finely chopped thyme

1/3 cup olive oil


Freshly ground black pepper

1/4 cup good-quality seasoned demi-glace (a rich sauce base; may substitute chicken gravy)

2 to 4 ounces crumbled sharp goat cheese, preferably Canadian

4 ounces warm duck confit, pulled apart (optional)

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