Crispy Duck Leg with Herb-Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Duck Leg with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Leg with Herb-Roasted Root Vegetables

Savor this delightful dish featuring a perfectly crisped duck leg paired with a medley of herb-infused roasted root vegetables. The savory, tender duck is complemented by the naturally sweet flavors of carrots, parsnips, and turnips, all brought together with a hint of olive oil and fresh herbs for an elegant and satisfying meal.

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NUTRITION

427kcal
Protein
34.8g
Fat
18.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (175g, skin removed)

1 medium carrot

1 small parsnip

1 small turnip

0.5 tbsp olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the duck leg dry and season generously with salt and pepper. For extra crispiness, score the meat slightly.

  • 3

    In a roasting pan, toss the chopped carrot, parsnip, and turnip with the olive oil, salt, pepper, and roughly torn rosemary and thyme leaves.

  • 4

    Place the duck leg on top of the vegetables and roast in the oven for about 35-40 minutes, or until the duck is crispy on the outside and its internal temperature reaches a safe level.

  • 5

    Halfway through, spoon some of the vegetable juices over the duck to enhance flavor.

  • 6

    Once done, remove from the oven and let rest for a few minutes before serving. Garnish with additional fresh herbs if desired.

Crispy Duck Leg with Herb-Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Duck Leg with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Leg with Herb-Roasted Root Vegetables

Savor this delightful dish featuring a perfectly crisped duck leg paired with a medley of herb-infused roasted root vegetables. The savory, tender duck is complemented by the naturally sweet flavors of carrots, parsnips, and turnips, all brought together with a hint of olive oil and fresh herbs for an elegant and satisfying meal.

NUTRITION

427kcal
Protein
34.8g
Fat
18.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (175g, skin removed)

1 medium carrot

1 small parsnip

1 small turnip

0.5 tbsp olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the duck leg dry and season generously with salt and pepper. For extra crispiness, score the meat slightly.

  • 3

    In a roasting pan, toss the chopped carrot, parsnip, and turnip with the olive oil, salt, pepper, and roughly torn rosemary and thyme leaves.

  • 4

    Place the duck leg on top of the vegetables and roast in the oven for about 35-40 minutes, or until the duck is crispy on the outside and its internal temperature reaches a safe level.

  • 5

    Halfway through, spoon some of the vegetable juices over the duck to enhance flavor.

  • 6

    Once done, remove from the oven and let rest for a few minutes before serving. Garnish with additional fresh herbs if desired.