Roast duck legs and potatoes

INGREDIENTS:

2 duck legs
2 baking potatoes
or 500g other maincrop potatoes
few sprigs fresh thyme
sea salt flakes and pepper

DIRECTIONS:

1.Preheat the oven to 200°C/gas mark 6. On the hob, heat a small roasting tin (I use one like a slightly oversized Tarte Tatin dish) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.

2.Turn the legs over, and take the tin off the heat while you cut the potatoes into 2cm slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.

3.Cook for 2 hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1-1/2 hours.

Making leftovers right:

If you have even a small amount of meat left, you could bag and mark it up and store it in the deep-freeze for up to 2 months) for future use in a Mixed Meat Pilaff (see p.198 in the book). Defrost it overnight in the fridge.