Duck Legs in Cast Iron Pot

How to prepare duck legs in cast iron pot

1. The recipe is for 2 legs, but you will prepare as many legs as fit in your cast iron pot, side by side, without crowding. In my 25 cm pot I can fit 2-3 legs and that's how many I can prepare at once.
2. Generously sprinkle salt on the legs, on all sides. Then grind black pepper. Massage the meat well so it's covered with seasonings. Cover with plastic wrap and refrigerate until the next day.
3. Remove the legs from the refrigerator and massage them with a little oil and crumble some thyme over them. Place them in the cast iron pot skin side up, as mentioned in step 1, without crowding. Put the lid on.
4. Roast the legs at 150°C (300°F) for 2.5 hours. After this time check the meat and if a fork goes in easily turn off the heat. Leave the pot in the oven as is, covered, for at least 30 minutes, but it can stay a little longer if you'll serve them later.
   * the legs will be browned on top after roasting, but the skin won't be crispy yet
5. Wash the carrots well with a rough sponge and boil in salted water until a fork goes in easily.
   
7. Move the legs to a heat-resistant dish. Just before serving put them under the broiler (top heat) until the skin becomes crispy. Watch them during this time so they don't burn.
8. In the pot you should have a few tablespoons of fat rendered from the legs. Put the pot with the fat on the stove and heat the fat.
   
9. Add the carrots to the pot and sauté briefly, if desired you can let them brown slightly. Sprinkle with a little salt and pepper during this time. Add the green onion cut into segments and sauté for another 30 seconds.
   
10. Remove the side dish to a plate, add the finely chopped herbs and a little fat from the pot. Mix. Pour over the browned duck legs. Serve immediately.
    * don't throw away the fat remaining in the pot, keep it in the refrigerator and use it for your next batch of oven-roasted potatoes
    

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