Slow-Roasted Duck Legs

• 2 duck legs
• sea salt
• freshly ground black pepper
• minced garlic amount to your liking
• shallot Chopped, amount to your liking
• thyme

1. Clean and pat dry duck legs. Season with sea salt and freshly ground black pepper.
2. Rub a dry mixture of minced garlic, shallots and thyme and leave in the fridge overnight or at least a couple of hours.
3. Next day, preheat oven to 200 degrees C/400 degrees F.
4. Remove dry mixture and place duck legs in a roasting pan.
5. Add preferred vegetables like carrots or onions. I had some baby potatoes to get rid of so I plonked them in hoping I could call them potato confit, which by the way seems to be a favourite in gourmet magazines.
6. Cover loosely with aluminium foil and pop it in the oven for 45 minutes.
7. Then remove foil, drop temperature to 170 degrees C and roast skin side up in the oven for another 45 minutes.
8. You get nicely browned duck legs with meat shreddable by a fork.

duck legs, salt, freshly ground black pepper, garlic amount, shallot, thyme

Taken from www.yummly.com/recipe/Slow-roasted-Duck-Legs-1672951 (may not work)