Just Wednesday dinner - crispy skinned duck legs with braised vegetables. This was soooo good!
I put the duck legs skin side down in the iron frying pan over medium heat until they were brown (about 10 minutes), turned them over for a couple of minutes. Then I took them out and set them aside.
I'd already chopped the organic veg (a leek, some garlic, peppers, sprouting broccoli, mushrooms and spring cabbage) and I sautéed them in the duck fat in the pan until they started to brown. Then I laid the duck legs back on top of the veg, poured in 450ml of chicken stock (which was too much, next time I'd maybe go with 300ml - pour it around the duck, not over it) and popped the pan in the oven. 30 minutes on Gas 6, then another 30 on Gas 4.
I'll definitely be making this again. Very little work, not much washing up, and a really gorgeous dinner. The skin on the duck stayed REALLY crispy, and the broth was delicious!