Roasted Duck Legs and Potatoes

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.

3. 3

   Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4.

4. 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.

5. 5

   Cook for two 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.

6. 6

   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 freezer for up to two months for future use.

7. 7

   Thaw overnight in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.