Easy Sunday 'Not-Roast' Duck
4 duck legs
3 medium potatoes, cut into quarters
8 small parsnips, peeled, trimmed and halved
3 mugfuls of frozen peas
Stab the duck legs all over with a skewer, making sure to prick every lumpy pocket of fat. Fry, on both sides, over a medium heat. to release the fat, don't try to turn the pieces until they release easily from the pan, or the skin will tear. When the legs are brown and crisp, there will be a nice pool of fat in the pan. Remove the legs and pop them on a plate for a moment, then add the prepared potatoes and parsnips to the pan. Stir well to coat everything in the yummy duck fat, the pop the legs on top of the veg and pop the lid on the pan. Leave it for half an hour, shaking the pan occasionally when you remember. Don't remove the lid. Don't. No, not even for a little peek, trust me!
When your bleeper goes off, remove the lid, add some seasoning, turn up the heat and cook for a further 10 minutes to reduce the liquid. Cook the frozen peas in a different pan (ooh, how I love duck with peas). Run a sinkful of hot, soapy water to sling all your cooking utensils into Dump the food in a serving dish and the pans into the aforementioned sink, to make washing-up a breeze later. Take lunch to the table, feeling smugly efficient...