Roasted Duck Legs with Potatoes

Step 1

Heat the oven to 375°F. Pat 4 duck legs dry and score the skin in a crosshatch, cutting through the fat but not the meat.

Step 2

Rub the legs all over with 1 tsp salt and 0.5 tsp pepper, then leave at room temperature for 20 minutes.

Step 3

Set the legs skin-side up in a roasting pan and roast 30 minutes, until fat has pooled in the pan and the skin blisters.

Step 4

Cut 1.5 lb potatoes into 1.5 inch chunks and toss with 1 tbsp olive oil, 0.5 tsp salt and 3 smashed garlic cloves.

Step 5

Push the legs to one side, add the potatoes to the hot duck fat with 4 herb sprigs and roast 45-50 minutes, turning once, until potatoes are golden and duck is tender.

Step 6

If the skin darkens too fast, lay a loose sheet of foil over the pan for the last 20 minutes of roasting.

Step 7

Rest the duck 10 minutes until the juices settle, then serve with the crispy potatoes from the pan.