Simple Roast Duck Legs and Potatoes

• 2 duck legs
• 2 baking potatoes
• 4 sprigs fresh thyme
• Salt and pepper

Pre-heat your oven to 400F.

On the stove, heat a small cast iron skillet and sear the duck legs, skin-side down over medium heat until the skin turns golden and the fat starts to emerge.

Turn the legs over, and take the pan off the heat while you cut the potatoes into 1" slices, then cut each slice into 4 wedges. Arrange these potato pieces around the duck legs and lay a few sprigs of thyme over the duck and potatoes. Season with salt and pepper, and place in the preheated oven.

Cook for 2 hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1.5 hours.