ROAST DUCK LEGS WITH CELERY, ARTICHOKES & GREEN OLIVES

Serves 4 l 1 onion, thinly sliced l 5 celery sticks, stringy outside bits removed with a potato peeler, cut into 2.5cm-thick slices l 4 garlic cloves, sliced l 1 jar or a 400g tin of artichoke hearts, drained (approx 240g/8½oz drained weight) l Sea salt and freshly ground

black pepper l A splash of olive oil, plus

extra for drizzling l 4 duck legs, trimmed of

excess fat and skin l 100g (3½oz) green olives,

pitted l 400g tin of flageolet

beans, drained and rinsed

Preheat the oven to 220°C/fan 200°C/gas 7. Find a large, shallow, ovenproof dish, around 33 x 26 x 6cm, that will fit the duck legs comfortably (but not too snugly) in a single layer.

Scatter the onion, celery and garlic over the bottom of the dish. Halve the artichoke hearts through their roots and add them to the dish. Season with salt and pepper, then add

100ml water and the splash of olive oil and gently mix everything together.

Sit the duck legs on top of the veg, then sprinkle them with a little salt and a drizzle of olive oil. Roast for 40 minutes. Remove the dish from the oven and reduce the temperature to 200°C/fan 180°C/gas 6. Add the olives, nestling them into the vegetables and under the legs as best you can, then return to the oven to roast for a further 50 minutes until the duck skin is golden brown and crispy.

Remove from the oven and add the flageolet beans, gently nestling them into the juices, just before serving – they will heat through in the hot juices. Serve from the dish.