Crispy Herb-Roasted Duck Leg with Roasted Root Vegetables

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

Crispy Herb-Roasted Duck Leg with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Duck Leg with Roasted Root Vegetables

Savor the succulent flavors of a crispy herb-roasted duck leg paired with a colorful medley of roasted root vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the rich duck while the natural sweetness of carrots and parsnips creates a perfect balance. This dish is beautifully simple yet robust in flavor, offering a wholesome, satisfying meal.

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NUTRITION

575kcal
Protein
34.1g
Fat
32.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (225g)

1 medium carrot (61g)

1 medium parsnip (89g)

0.5 tbsp olive oil (7g)

Mixed fresh herbs & garlic (5g)

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PREPARATION

  • 1

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

  • 2

    Pat the duck leg dry with paper towels. Score the skin lightly to help render out the fat and create a crispy finish.

  • 3

    Season the duck leg generously with salt, pepper, and a mix of chopped fresh rosemary, thyme, and minced garlic.

  • 4

    Place the duck leg on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the skin becomes crispy and the meat is cooked through.

  • 5

    Meanwhile, peel and cut the carrot and parsnip into evenly sized chunks. Toss the vegetables in a bowl with 0.5 tablespoon of olive oil, a pinch of salt, and a sprinkle of the same fresh herbs.

  • 6

    Spread the vegetables on a separate baking tray and roast in the oven for about 20-25 minutes, stirring halfway through to ensure even browning.

  • 7

    Once both the duck leg and vegetables are cooked, remove them from the oven. Let the duck rest for a few minutes before serving.

  • 8

    Plate the duck leg alongside the roasted root vegetables, and enjoy your nutritional, flavorful meal.

Crispy Herb-Roasted Duck Leg with Roasted Root Vegetables

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

Crispy Herb-Roasted Duck Leg with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Duck Leg with Roasted Root Vegetables

Savor the succulent flavors of a crispy herb-roasted duck leg paired with a colorful medley of roasted root vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the rich duck while the natural sweetness of carrots and parsnips creates a perfect balance. This dish is beautifully simple yet robust in flavor, offering a wholesome, satisfying meal.

NUTRITION

575kcal
Protein
34.1g
Fat
32.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (225g)

1 medium carrot (61g)

1 medium parsnip (89g)

0.5 tbsp olive oil (7g)

Mixed fresh herbs & garlic (5g)

PREPARATION

  • 1

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

  • 2

    Pat the duck leg dry with paper towels. Score the skin lightly to help render out the fat and create a crispy finish.

  • 3

    Season the duck leg generously with salt, pepper, and a mix of chopped fresh rosemary, thyme, and minced garlic.

  • 4

    Place the duck leg on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the skin becomes crispy and the meat is cooked through.

  • 5

    Meanwhile, peel and cut the carrot and parsnip into evenly sized chunks. Toss the vegetables in a bowl with 0.5 tablespoon of olive oil, a pinch of salt, and a sprinkle of the same fresh herbs.

  • 6

    Spread the vegetables on a separate baking tray and roast in the oven for about 20-25 minutes, stirring halfway through to ensure even browning.

  • 7

    Once both the duck leg and vegetables are cooked, remove them from the oven. Let the duck rest for a few minutes before serving.

  • 8

    Plate the duck leg alongside the roasted root vegetables, and enjoy your nutritional, flavorful meal.