Crispy Duck Legs with Onions and Rosemary

Course: main Serves: 6 Prep: 15 mins Cook: 1 hour

6 organic, free-range duck legs

Flaky sea salt and freshly ground black pepper Extra virgin olive oil, for frying

2 kg (4½ lb) medium onions, cut into quarters or one-sixth depending on size

2 tsp finely chopped rosemary, plus whole sprigs to serve

450 g (1 lb) Jerusalem artichokes, white turnips or potatoes, peeled and

cut into 2.5 cm (1 in) chunks (optional) 60-110 ml (2-3¾ fl oz) chicken or duck stock (optional)

To Serve: potato wedges; winter salad (optional).

1 Pre-heat oven to 240 deg. C., 475 deg. F., Gas Mark 9.

2 Season the duck legs all over with salt. Heat a tiny drop of oil in a heavy 25 cm (10 in)/3.2 litre (5½ pint) flameproof casserole and cook the duck, skin-side down, for 4 to 5 minutes over a medium heat until well browned. Turn and brown on the other side for 2 to 3 minutes.

3 Remove the duck legs to a plate, increase the heat and fry the onions in batches for 3 to 4 minutes until lightly golden. Pour off some of the fat if there is an excessive amount. Sprinkle generously with the freshly chopped rosemary and season well with salt and pepper.

4 Top with the Jerusalem artichokes, turnips or potatoes, if using, and arrange the duck legs on top. Cover with a lid and cook in the oven for about 1 hour or until the duck is cooked through and crisp, and the onions are soft, juicy and slightly caramelised. Check every now and then. Add a little stock at the end of cooking if you’d like it juicier.

5 Serve the duck legs with the vegetables and cooking juices, garnished with sprigs of fresh rosemary, with potato wedges and a winter salad alongside, as you wish.