Ingredients
- Two pieces of duck (leg)
- potatoes cut
- cherry tomatoes
- 3-4 small cloves garlic with skins left on
- half a small onion
- rosemary, tarragon and basil
- salt and olive oil
Preparation
- Boil the cut potatoes in lightly salted water
- Heat the oven to 210 degrees fan
- After boiling, drain the water and place back on the hub at low heat to remove the moisture.
- Remove the white fat from around the duck to coat the potatoes. Add salt to the potatoes, a little rosemary and oil as needed all in the overproof dish.
- Place the potatoes, sliced onion and garlic cloves and mix. Place in the oven with the duck in a separate dish.
Bake for 25 minutes. - Add the cherry tomatoes 10 minutes in.
- When done remove from the oven and sprinkle a small handful of tarragon and basil leaves on top.
Notes
Uses duck legs in fat from supermarket Premier brand.
