Roast Duck Legs with Roasted Root Vegetables Recipe · Gressingham

Ingredients

• 4 Gressingham duck legs
• 6 tablespoons olive oil
• 250ml water
• 2 red onions, peeled and cut into wedges
• 2 large carrots, peeled and cut into 5 cm length
• 2 parsnips, peeled and cut into 5cm length
• 250g green beans, topped and tailed
• 1 head garlic, cut in half
• 2 raw beetroot, peeled and cut into wedges
• 300g new potatoes, cleaned and cut in half lengthways.
• A few sprigs of thyme
• Salt and pepper