Crispy Roasted 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 Roasted Duck Leg with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck Leg with Herb-Roasted Root Vegetables

Enjoy the rich and savory flavors of a perfectly roasted duck leg paired with a medley of herb-infused root vegetables. This dish offers a crispy, golden skin on the duck with tender, aromatic vegetables, perfect for a satisfying dinner that fits your nutritional goals.

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NUTRITION

581kcal
Protein
32.9g
Fat
33.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 duck leg quarter (200g)

1 medium carrot (100g)

1 medium parsnip (100g)

1 small beet (50g)

1 tsp 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 with paper towels. Season generously with salt and pepper.

  • 3

    Place the duck leg on a baking sheet, skin side up, and roast for about 25-30 minutes until the skin is crispy and the meat is cooked through.

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and beet into uniform pieces.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, pepper, rosemary, and thyme.

  • 6

    Spread the vegetables on a separate baking sheet in a single layer.

  • 7

    About 15 minutes into the duck’s roasting time, place the vegetables in the oven. Roast them for 20-25 minutes until tender and slightly caramelized.

  • 8

    Once both the duck leg and vegetables are done, plate the duck alongside the herb-roasted root vegetables. Serve immediately and enjoy.

Crispy Roasted 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 Roasted Duck Leg with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck Leg with Herb-Roasted Root Vegetables

Enjoy the rich and savory flavors of a perfectly roasted duck leg paired with a medley of herb-infused root vegetables. This dish offers a crispy, golden skin on the duck with tender, aromatic vegetables, perfect for a satisfying dinner that fits your nutritional goals.

NUTRITION

581kcal
Protein
32.9g
Fat
33.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 duck leg quarter (200g)

1 medium carrot (100g)

1 medium parsnip (100g)

1 small beet (50g)

1 tsp 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 with paper towels. Season generously with salt and pepper.

  • 3

    Place the duck leg on a baking sheet, skin side up, and roast for about 25-30 minutes until the skin is crispy and the meat is cooked through.

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and beet into uniform pieces.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, pepper, rosemary, and thyme.

  • 6

    Spread the vegetables on a separate baking sheet in a single layer.

  • 7

    About 15 minutes into the duck’s roasting time, place the vegetables in the oven. Roast them for 20-25 minutes until tender and slightly caramelized.

  • 8

    Once both the duck leg and vegetables are done, plate the duck alongside the herb-roasted root vegetables. Serve immediately and enjoy.