Roasted duck legs with apples & crispy potatoes

ingredients

• Roast potatoes

  • 1.5 kilogram (or one large per person) agria potatoes, peeled and chopped
  • 1/4 cup polenta (cornmeal)
  • 1 teaspoon sea salt
  • 1 tablespoon caraway seeds

• Roasted duck legs with apples & crispy potatoes

  • 6 whole duck legs (or one for each guest)
  • 4 tablespoon fresh marjoram leaves
  • 4 clove garlic, peeled and crushed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon olive oil
  • 3 apples – quartered and cored
  • 1 cup water

method

• Roast potatoes

  • 1

    Par-boil potatoes in salted water for 6-7 minutes. Drain in a colander, then shake to rough up the edges. Sprinkle over polenta, salt and caraway seeds, tossing to coat.

  • 2

    When the duck still has about 40 minutes to cook, either add the potatoes to the pan or drain off some of the duck fat into a separate tray.

  • 3

    Toss the potatoes in the fat and bake, turning a few times, for 30-40 minutes or until crunchy.

• Roasted duck legs with apples

  • 1

    Preheat oven to 240°C. Pat the duck legs dry with a paper towel, then pierce the skin with the end of a sharp knife – a few times per leg.

  • 2

    Rub each leg all over with a mix of marjoram, garlic, salt, pepper and oil.

  • 3

    Scatter apple pieces in a large roasting dish and lay duck on top in a single layer. Pour the water into the roasting tray around – not on – the legs.

  • 4

    Roast for 15 minutes, then reduce the heat to 160°C and cook for 2 hours or until skin is crispy and meat easily comes away from the bone.

  • 5

    Whenever you remember, pierce the skin in places while it cooks to release the fat and baste the duck.

notes

For a more budget-friendly option, use chicken legs, replace apples with apricots and cook for 60-75 minutes.