Duck legs with onion and thyme
A testament to the less is more philosophy of cooking — this classic one-pot duck dish balances the tender flavours of duck, onion and thyme
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 duck legs
600g onions
sea salt
black pepper
1 tbsp thyme leaves
Method
Preheat the oven to 250°C
Score the duck legs with a sharp knife and season liberally all over with sea salt and freshly-cracked black pepper.
Place a casserole on a medium-high heat and drop a tiny amount of oil in the pan.
Add the duck legs, skin side down and brown well on both sides. A considerable amount of fat will render off, it may be best to pour some of it off. When the duck legs are well browned all over, remove from the pan and set aside.
Cut the onions into small wedges and add to the pan along with a little seasoning. Cook the onions in the fat until golden and soft, and then add back the duck legs on top of the onions.
Sprinkle the thyme leaves and a good crack of black pepper over the duck legs, place the lid on, and put it in the oven for an hour.
Check every now and then, the onions should be very soft and caramelised before serving.
