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Slow Roast Duck Legs with Potatoes

Serves 4:

• 4 Duck Legs
• 1-1½ lbs potatoes peeled and cut into large cubes
• Several sprigs of thyme or a few bay leaves
• 4 large garlic cloves lightly crushed
• Seasoning

Pre-heat the oven to 170C Fan/200C/Gas Mk 6
Place the duck legs on top of the herbs in a pan large enough to take the potatoes later
Roast for 20 minutes and then drain off the excess fat
Place a garlic clove under each duck leg, add half a pint of hot water and surround the duck with the potatoes
Reduce the temperature down to 160C Fan/180C/ Gas Mk 4
Cook for a further hour or so or until the water has evaporated and the potatoes are cooked and slightly brown

The duck should be crisp and the potatoes soft.

Serve with some fresh green vegetables or salad