4 heads of new season garlic
A few sprigs of curly parsley
½tbsp Dijon mustard
70g fresh white breadcrumbs
2-3tbsp duck fat, warmed, or the pan juices from the roast chicken
A little milk, to mix
Sea salt and freshly ground black pepper
Preheat the oven to 200C/gas mark 6. Wrap the garlic bulbs in foil and bake them in the oven for 1 hour. Unwrap and leave until cool enough to handle, then peel away any tough outer skin.
Put the garlic into a blender with the parsley, mustard, breadcrumbs and warm duck fat or chicken juices and blend until smooth. Add enough milk to give the sauce a thick pouring consistency and season with salt and pepper to taste. Serve with roast chicken.