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.