Crispy Roasted Duck Leg with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck Leg with Root Vegetables

Savor the savory richness of a perfectly roasted duck leg paired with caramelized root vegetables. This dish features a crispy exterior with tender, juicy meat complemented by the natural sweetness and earthiness of carrots, parsnips, and red onion, all enhanced with a drizzle of olive oil and fresh herbs.

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NUTRITION

425kcal
Protein
33.9g
Fat
26.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 Duck Leg (170g, roasted)

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & 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 and season generously with salt and pepper.

  • 3

    Place the duck leg on a roasting pan skin-side up. Score the skin lightly to help render the fat.

  • 4

    In a bowl, toss chopped carrot, sliced parsnip, and red onion with olive oil, salt, pepper, and roughly torn fresh rosemary and thyme.

  • 5

    Arrange the vegetables around the duck leg in the roasting pan.

  • 6

    Roast in the preheated oven for 35-40 minutes, or until the skin is crispy and the meat is cooked through, and the vegetables are tender with slight caramelization.

  • 7

    Let the duck leg rest for a few minutes before serving alongside the roasted root vegetables.

Crispy Roasted Duck Leg with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck Leg with Root Vegetables

Savor the savory richness of a perfectly roasted duck leg paired with caramelized root vegetables. This dish features a crispy exterior with tender, juicy meat complemented by the natural sweetness and earthiness of carrots, parsnips, and red onion, all enhanced with a drizzle of olive oil and fresh herbs.

NUTRITION

425kcal
Protein
33.9g
Fat
26.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

1 Duck Leg (170g, roasted)

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the duck leg dry with paper towels and season generously with salt and pepper.

  • 3

    Place the duck leg on a roasting pan skin-side up. Score the skin lightly to help render the fat.

  • 4

    In a bowl, toss chopped carrot, sliced parsnip, and red onion with olive oil, salt, pepper, and roughly torn fresh rosemary and thyme.

  • 5

    Arrange the vegetables around the duck leg in the roasting pan.

  • 6

    Roast in the preheated oven for 35-40 minutes, or until the skin is crispy and the meat is cooked through, and the vegetables are tender with slight caramelization.

  • 7

    Let the duck leg rest for a few minutes before serving alongside the roasted root vegetables.