[Elvira]

Back on my quest for crispy skin, we did Nigella's roast duck legs with roast veg last night - all really simple and in one roasting tin!
You sear the skin on the top of the duck legs on the hob for 5 mins or so and then turn them over and tuck in uncooked veg (potatoes, carrots, parsnips, whatever root veg you fancy chopped into 2cm chunks) which gets coated in the fat released from searing the legs. Season with salt and pepper and fresh/dried thyme.  Stick it in the oven for 1 and a half hours at 200c (turn the veg every half an hour) and you get really crispy duck legs with nice and crispy roast veg. Legs didn't dry out at all and no need to par boil the veg.  Best of all, hardly any washing up! 
OH did a gravy of reduced red wine with redcurrant jelly with a knob of butter chucked in at the end to give it a sheen (he's a gravy fiend  ). 
Hardly took any elbow grease at all but was deee-lish! We worked it out that it came in well under a fiver for a generous portion as duck legs are half the price of duck breast and so much nicer in flavour as cooked on the bone.
Just thought I would spread the love of a good roast!

[Sue33]

mmmm, sounds delicious