Name: Roasted duck legs with apples & crispy potatoes
Cook time: 135 min
Total time: 135 min
Yield: 6
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; 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

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

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

4.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.

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

6.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.

7.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.

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

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

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

Roast potatoes

Roasted duck legs with apples

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