Pack of 2 Gressingham Duck Legs
1 tbsp duck fat
1 tbsp cooking oil
2 sprigs of thyme
Rock salt & cracked black pepper
1. Unpack the duck legs onto a small roasting tray.
2. Season with salt, pepper & thyme.
3. Rub with the duck fat & cooking oil and then slow roast at 145c for 2 hours, the duck should be almost ‘fall off the bone’ tender and the skin golden & crispy.
4. Serve with your favourite sides!
