1. Preheat oven to 180°C (350°F).
2. Place vegetables and clementines on a large baking sheet. Add the thyme and olive oil. Season and mix well, and then pour white wine over the mixture.
3. Place duck thighs and fat from the packages on top of vegetables. Cover with aluminum foil and bake for 25 to 30 minutes.
4. Remove foil and continue baking for 20 minutes. Remove from oven and let stand for 5 minutes.
5. Spoon cooking juices over vegetables and serve one duck leg per person with vegetables

Chef ’s secret:
Cooking everything on the same baking sheet is really practical and great for retaining all the foods ’ flavours. And the cooking juices from the bottom of the baking sheet can be used as sauce.