Gourmet Duck Leg with Potato

Heat the oven to 200°C | 400F | gas 6.

Wash the duck legs and pat dry. Remove the thigh bone and carefully cut off the duck meat so that the skin and the other bone remain. Dice the meat and place to one side. Season the legs with salt and pepper and place on a baking tray or in a casserole dish with the skin facing upwards.

Bake in the oven for about 30 minutes until crisp.

Fry the potato slices in hot olive oil for about 15 minutes over a medium heat. Heat the butter in a different frying pan and fry the diced meat for about 5 minutes. Season with salt, pepper and thyme. Sprinkle brown sugar over the top and deglaze with raspberry vinegar.