Step 1

Set the oven to 425°F. Season the duck legs with salt and pepper. Heat a cast iron skillet over medium-low heat for five minutes, then set the duck legs in the skillet, skin side down, and let them sear until well browned, about 10 minutes. Flip the duck legs and brown the flesh side, about 5 more minutes. Remove the duck legs to a bowl and pour off all but 1 tablespoon of the duck fat.

Step 2

Increase the heat under the skillet to medium. Add the potatoes, toss them in the skillet to coat with duck fat, then let them sit until they brown on the bottom, about three minutes. Stir in the shallot, thyme, and parsley, and let them cook for a minute.

Step 3

Everything in the pan: Nestle the duck legs in the pan, skin side up, then add the chicken broth and bring to a simmer. Tightly cover the pan with aluminum foil (or a tight-fitting lid) and transfer it to the oven.

Step 4

Roast the duck: Let the pan roast in the oven, covered, for 30 minutes. Remove the foil and cook, uncovered, until the potatoes are cooked through and the duck reaches at least 180°F in the thickest part, about 30 more minutes.

Step 5

Serve: Remove the pan from the oven and let it cool for a few minutes, then scoop the duck legs and potatoes out with a slotted spoon and move them to a platter. Serve and enjoy!