Roast Duck Leg With Crispy Roast Potatoes And Red Cabbage

Heat the oven to 200°C, or 180°C fan. Pat the duck legs completely dry and season generously with salt, black pepper and half the thyme. Halve the baby potatoes, or cut larger potatoes into even roasting pieces. Finely slice the red cabbage and red onion, and finely chop the garlic.

Toss the potatoes with 1 tablespoon of the cooking oil, the remaining thyme, salt and black pepper. Spread them cut-side down on a large roasting tray and roast for 35–45 minutes, turning once, until deeply golden, crisp outside and tender in the centre.

Place the duck legs skin-side down in a cold ovenproof frying pan and set over medium heat. Cook for 8–10 minutes so the fat slowly renders and the skin becomes golden. Turn the legs, carefully spoon away excess fat, then transfer the pan to the oven. Roast for 30–35 minutes, or until the duck is cooked through and the skin is crisp. Rest for 5–10 minutes before serving.

While the duck roasts, heat the remaining tablespoon of cooking oil in a saucepan over medium heat. Add the red onion and cook for 3–4 minutes. Stir in the garlic for 30 seconds, then add the red cabbage, vinegar, brown sugar and water. Season, cover and simmer gently for 20–25 minutes, stirring occasionally, until tender and glossy.

Check the potatoes and roast for a few extra minutes if they need more colour. Taste the cabbage and adjust with a little extra salt, pepper, vinegar or sugar to balance the sweet-and-sour flavour. Keep both warm while the duck rests.

Divide the braised red cabbage between four plates. Add a crisp roast duck leg and a generous serving of golden roast potatoes to each plate. Spoon over any resting juices from the duck and serve immediately.