Duck legs with plums

A dish that can take the centre of a festive table.

Ingredients

• duck legs with skin — 2
• large plums — 8
• thyme — 10 g
• salt and pepper — to taste

Method

1. Heat the oven to 200°C. Halve the plums and remove the stones.
2. Season the duck legs with salt and pepper on both sides.
3. Heat a dry pan. Put the legs in skin side down and fry on both sides until golden.
4. Put the legs in a baking dish, surround them with plums (keep 2–3 back for later), add two more pinches of salt and the thyme sprigs.
5. Cover with a lid and roast in the preheated oven for 1–1.5 hours. Without a casserole dish, a baking dish covered with foil will do.
6. Uncover, baste the duck with the juices, add the remaining plums and roast for another 10–15 minutes without the lid, until the skin is crisp.
7. Serve with any side dish — vegetables work, and mashed potato is especially good.