Preparation Steps
1. Prepare the potatoes
Preheat the oven to 180°C. Wash and halve the potatoes if they are large.
Place them in a dish with the garlic, thyme, and bay leaf.
2. Cook the duck legs
Place the thighs in the dish, skin-side up.
Season with salt and pepper, then drizzle with duck fat (or olive oil).
Bake for about 40 minutes, stirring the potatoes halfway through.
👉For extra crispy skin, broil for 5 minutes at the end of cooking.
3. Prepare the honey & white wine sauce
In a saucepan, reduce the white wine, honey, and vinegar for 3 to 4 minutes until syrupy.
Remove from the heat, add the mustard if desired, then whisk in the cold butter.
Season and keep warm.
4. Plate and serve
Arrange the chicken thighs and potatoes on plates.
Drizzle with the honey and white wine sauce. Sprinkle with fresh parsley. Serve immediately.
