Fire roasted duck leg with seasonal vegetables

Always in search of efficiency, I wanted to cook my evening meal while heating the house and water at the same time.

With just an armful of wood I was able to do just that on our wood burner.

Put the cast iron fry pan on to heat up. Throw in 150 grams or so of butter. When it is nicely melted drop on two duck (or chicken) legs covered in ground black pepper. Cover. Flip and rotate pan from time to time.

When brown (about 10 - 15 minutes) cover meat with roughly chopped herbs, garlic, mushroom etc. then add prepared seasonal veges such as

• Potatoes
• Carrot
• Pumpkin

Add a cup of red wine. Simmer covered for a while then add any remaining veges that require less time:

• Broad beans
• Brussel sprouts

Cook for a further 40 - 50 minutes then serve.