Slow-Roasted Duck Legs

1. 1

   Clean and pat dry duck legs. Season with sea salt and freshly ground black pepper.

2. 2

   Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours.

3. 3

   Next day, preheat oven to 200 degrees C/400 degrees F.

4. 4

   Remove dry mixture and place duck legs in a roasting pan.

5. 5

   Add preferred vegetables like carrots or onions. I had some baby potatoes to get rid of so I plonked them in hoping I could call them potato confit, which by the way seems to be a favourite in gourmet magazines.

6. 6

   Cover loosely with aluminium foil and pop it in the oven for 45 minutes.

7. 7

   Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.

8. 8

   You get nicely browned duck legs with meat shreddable by a fork.

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