@Norm Matthews that brisket looks great.
Steam girl roasted a couple of duck legs for about 2.5 hours at 275℉, cranked to 375℉ for the last 15 minutes to crisp them up. These are giant sized legs I got with an order from DeBraggga, at the height of my panicdemic buying. And they are delicious - no special prep here, just into a tight casserole, well salted and peppered, atop a couple of garlic cloves and bay leaves. Purely ducky. Served with these...
The Catalan-ish recipe I got from Colman Andrews' book, Catalan Cuisine, was for morels and potatoes. Here I only had some cremini and shitake, and they worked well. I also add some saffron, use stock in lieu of water, some pimenton, etc. etc. Normally, I'd cook these in a cazuela; that, however, was the suitably sized one for the duck, so not available!
