Roast Duck Legs with Carignan, Vielles Vignes, Les Archeres

This is the cats pyjamas for feeding a crowd (just double/triple up the recipe), infinitely simple, classy and undeniably French, bybo bow down before the duck leg – and Nigella (whose recipe this is adapted from). If you are lucky enough to have a good copper pan or le creuset, it’s perfect for starting on the hob, then bung in the oven, open the wine, and transfer straight to the table.

Serves 2

2 duck legs
2 baking potatoes or 500g other maincrop potatoes
A few sprigs fresh thyme
Sea salt flakes and black pepper


Preheat the oven to 200°C, Heat your pan and sear the duck legs (skin-side down) over a medium heat until the skin turns golden and oozes some oil.

Turn the duck legs over and take the pan off the heat. Cut the potatoes into thick slices across, then cut each slice into 4. Simply nestle the potato pieces around the duck legs, then sprinkle over a few sprigs of thyme, season with salt and pepper and bung in the oven. Cook for 1½ to 2 hours, have glass of wine, occasionally turning the potatoes so that they don’t burn - you want tender duck legs and crispy potatoes.