Slow-Roasted Duck Legs

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

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

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

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

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.

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

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

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