Duck, potatoes and thyme

This Nigella Lawson treatment produces succulent duck and duck-fat potatoes all in one. A high-sided frying pan or roasting dish is important to prevent the duck from drying out before it is cooked. You need a hot oven but you may need to adjust the temperature halfway through to prevent it cooking too quickly. When you've finished cooking, pour the duck fat into a container and save in the fridge for when you are next roasting potatoes.

This recipe comes from our October 1 weekly meal planner, created in partnership with New World.

Ingredients

2	Pams Fresh NZ duck legs (Main)
3 medium	Potatoes, scrubbed (Main)
6 sprigs	Thyme (Main)

Directions

1. Heat a deep-sided ovenproof frying pan or small roasting dish on the stovetop and heat the oven to 200C.
2. Score skin of the duck legs in a crisscross pattern. Season with salt and fry, skin-side down, over medium heat for 10-15 minutes until skin is golden and crispy and fat has rendered from duck. Adjust heat to prevent burning. Set duck aside.
3. Meanwhile, slice potatoes 1 cm thick and dry with paper towels.
4. Place potatoes around the base of the frying pan or roasting dish. Place duck on top, skin-side down, and season the flesh side of the duck and the potatoes with salt, pepper and thyme leaves. Turn duck legs back over, sitting on top of the potatoes, skin-side up.
5. Cook in the oven for 1 ½ hours, turning potatoes from time to time, until cooked.
6. Serve with salad greens mixed with orange segments and sliced fennel.