Crispy Duck Legs with Rosemary, Sage and baby potatoes

On a few recent trips to visit my family in England, I’ve had the pleasure of feasting on duck legs and I’ve really grown to love them.  One of my sisters knows that I love them, so she always has them for one of the meal rotations when I spend the week with her.  All that’s really required is a bit of olive oil, salt and pepper and they taste ever so good.  But knowing how I love to use fresh herbs, I thought to add some rosemary and sage leftover from Thanksgiving.

Now these aren’t readily available in the more common grocery stores around here.  But when I did find them only recently at one of the stores, I grabbed a couple and here’s how they turned out.  I do wonder at times why duck isn’t as readily available as it is elsewhere.  The other day I saw a whole frozen rabbit, I was tempted to try it, but I’ve never cooked rabbit before either, a rabbit stew perhaps?  Back to the duck 🙂

So basically I added some salt, pepper and lemon juice, chopped up some fresh rosemary, sage and garlic and baked it in the oven at 325 deg F for under an hour.  I browned it under the broiler so the skin and baby potatoes would get crispy.

Voila! Just like I remember, when enjoying it in England.  Made some gravy from the juices and enjoyed it with steamed veggies.  Simple and straightforward.