Jenise's thread on duck reminded me of Nigella Lawson's recipe for Duck legs and potatoes, which is scrumptious, although I had to modify it a little. It gives a lot of the flavour of duck confit without all the time and effort. Here's the original recipe:
Nigella Lawson's Roasted Duck Legs and Potatoes
2 duck legs
2 baking potatoes or 1 pound other large white-skinned potatoes
Few sprigs of fresh thyme and rosemary
Salt and pepper
Preheat the oven to 350° F.
On the stove, heat a small roasting pan and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
Remove the legs, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces in the pan, leaving room for the duck legs. then season with salt and pepper, before putting into the preheated oven.
Cook for ½ hour. Add the duck legs back to the pan. skin side up. Let a few sprigs of thyme and rosemary fall over the duck and potatoes, and cook for an additional 1 hour, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1¼ hours.
I found that, with my stove, cooking the legs for an hour left them too dry, so I cook the potatoes for 1 hour in the rendered duck fat, then add the legs and cook for another half hour or so, turning the potatoes at least once to get all sides well browned.