Duck leg with sautéed potatoes

I roasted the duck legs without any oil for about an hour in a lowish oven. The skin was rubbed with salt to aid the crisping process.

I sautéed cubes of potato in olive oil until golden and added in some strips of Black Forest ham at the end of the cooking time.

When the ham was crisped, I drained the potatoes on kitchen paper and mixed in a handful of chopped parsley.

All this needed was a tomato, cucumber and lettuce mixed salad with some dressing.


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