Whole Foods had fresh duck legs. That doesn't happen very often.
Duck legs, jabbed a few times with the tip of a knife, tendon at the end of the leg cut through, some salt and pepper...
In a pan barely big enough to hold them, with just garlic and thyme, to start...
In 350-degree oven for 45 minutes, basted a couple of times with the garlic-y, thyme-y fat collecting in the pan...
After 45 minutes, fat drained off. I'll be keeping that fat.
And some red wine into pan, just enough to cover the bottom of the pan. Back in the oven for another 30 minutes or so...
And they're done. Crispy, mahogany colored skin outside, moist duck inside...
With sauteed garlic and spinach. Roasted duck leg. Dinner.
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