Duck Legs with Potatoes, Onions and Thyme Leaves
Crisp duck legs, melting onions and potatoes infused with thyme and duck juices – this is definitely one of my favourite winter suppers and it's brilliant for entertaining. Serve with a salad of winter leaves.
4 organic, free-range duck legs
extra virgin olive oil, for frying
1kg (2 1/4lb) potatoes, peeled and cut into 4cm chunks
1kg (2 1/4lb) medium onions, quartered or 450g (1lb) white turnips, peeled and cut into chunks
2 teaspoons thyme leaves
flaky sea salt and freshly ground black pepper
sprigs of fresh thyme, to serve
Preheat the oven to 250°C / 500ºF / Gas Mark 9.
Season the duck legs all over with the salt. Heat a tiny drop of oil in a heavy 25cm (10 inch)/3.2 litre casserole and cook the duck, skin-side down, over a medium heat until well browned. Turn and brown on the other side.
Remove the duck legs to a plate, increase the heat and fry the potatoes and onions in batches until lightly golden, pouring off some of the fat if there is an excessive amount. Sprinkle generously with the thyme leaves and season well with salt and pepper.
Arrange the duck legs on top of the potatoes and onions, cover with a lid and cook in the oven for about 1 hour or until the duck is cooked through and crisp, and the potatoes and onions are soft, juicy and slightly caramelised. Check every now and then.
Serve the duck legs with the potatoes and onions along with the cooking juices, garnished with sprigs of fresh thyme.