Photo: Roasted Duck Legs and Potatoes Recipe
This is one of those leave em' and love em' meals. For all the ease of the express-style food, there is something to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend dinner than the answer to your everyday exhaustion issues. You don't need to serve much alongside, perhaps no more than a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves. When you're in a hurry, a duck breast can seem like the solution, but the leg, cheaper yet richer, is more of a treat for those who like to eat. Of course, it's fattier than the appropriately named leaner magret: that's what makes the leg taste better. And please - enough with the supposed health concerns. I mean: it's not as though the obesity-epidemic was caused by the overconsumption of duck legs. Besides, as the late great James Beard sniffily wrote "A gourmet" - and that's him, not me, I'm just greedy - "who looks at calories is like a tart who looks at her watch."
Ingredients
- 2 duck legs
- 2 baking potatoes or 1 pound other large white-skinned potatoes
- Few sprigs of fresh thyme
- Salt and pepper
Directions
Preheat the oven to 400 degrees F.
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.
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. 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.
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.
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. Thaw overnight in the refrigerator.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By Eighth Fret
on November 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By 6scottjohnson
on September 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By mexicobeachmom
los angeles
on February 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 4 reviews