Roasted Duck Legs and Potatoes

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Two hours was way too long for the potatoes. Maybe it was because I used white sweet potatoes, but by the time I decided to check on them to give them a turn, they were pretty burnt.

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I didn't quite have time for 1.5-2 hrs, but this was a great inspiration. I had a great meal in a bit over an hour by splitting the recipe between two skillets. In one skillet I crisped the skin of 2 thighs, added 1 cup of lentils, and then chicken broth up to just below the skin, adding the liquid to speed cooking without ruining the crisp skin. I wanted crispy potatoes, so I used the excess fat from the first skillet to toss with potatoes and carrots in another skillet. I put both skillets in a 400F oven for 1 hour.

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Brillant...this was a delicious dish. We made it last night for a throw it in the oven and come back later dinner. I would do this for a crowd in a big roaster and those crisp potatoes in duck fat...YUM! Love Nigella.

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As usual Nigella gives us a generous and delicious recipe. She is so appreciative of good things that can be simple to do! So in tune with how she resources the produce in such a sociable way. Grandmothers and mothers leave a great legacy to us. Try this lovely recipe!
Matilda