Duck legs with potatoes in the oven

Ingredients:

• 2 duck legs
• 2 tubers of baking potatoes or 0.5 kg of other large white potatoes
• A few sprigs of fresh thyme

Preparation:

1. Preheat oven to 200°C.
2. Heat a small frying pan on the stove and fry the duck legs, skin side down, over medium heat until the skin is golden and some fat has rendered.
3. Turn the legs over and remove the pan from the heat while you slice the potatoes crosswise into 2cm-thick slices. Then, cut each slice into quarters. Arrange these potato pieces around the duck legs, sprinkle a few sprigs of thyme over the duck and potatoes, season with salt and pepper, and place in a preheated oven.
4. Bake for 2 hours, stirring occasionally, until the potatoes are soft and crisp and the duck legs are tender, although everything will be practically done in 1 1/2 hours.
5. Store leftovers properly: If you have even a small amount of meat left over, you can package it, label it, and store it in the freezer for up to two months. Defrost it in the refrigerator overnight before cooking..