Irish chef, food writer and TV personality, Darina Allen is a renown presence on the Irish food scene. And being the author of several food ...
2 duck legs
very little oil
590 g medium sized onions (peeled and cut into quarters)
sea salt and freshly ground pepper
1 tsp fresh thyme leaves
Preheat the oven to 250°C (475°F/Gas 9).
Season the duck legs all over with crushed sea salt while you prepare the onions. Heat a tiny drop of oil in a heavy casserole, cook the duck skin side down on a medium heat until well browned, then turn and brown on the other side.
Remove the duck legs to a plate, increase the heat and toss the quartered onions in the duck fat until slightly golden, pouring off some of the fat if there is an excessive amount.
Sprinkle with a few thyme leaves, season with salt and freshly ground pepper, put the duck legs back in on top of the onions, cover and cook in the fully preheated oven for 1 hour approx. or until the duck is cooked through and the onions are soft and juicy. Check every now and then.
Serve the duck legs on the bed of onions. Garnish with sprigs of fresh thyme.