Crispy Roasted Duck Leg with Garlic-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 Garlic-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck Leg with Garlic-Herb Roasted Root Vegetables

Savor the rich flavors of a perfectly roasted duck leg with a beautifully crispy skin, paired with a medley of garlic-herb roasted root vegetables that bring out a delightful balance of savory and aromatic notes.

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NUTRITION

514kcal
Protein
36.8g
Fat
31.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (approx. 200g)

1 medium carrot (61g)

1 small parsnip (70g)

2 garlic cloves

1 teaspoon 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.

  • 2

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

  • 3

    Prepare the root vegetables by peeling the carrot and parsnip, then cutting them into uniform sticks or chunks.

  • 4

    In a bowl, toss the vegetables with the olive oil, minced garlic, a couple of torn rosemary and thyme leaves, and a pinch of salt and pepper.

  • 5

    Place the seasoned duck leg on a roasting pan or oven-safe skillet. Arrange the prepared vegetables around the duck leg.

  • 6

    Roast in the preheated oven for about 35-45 minutes, turning the vegetables halfway through, until the duck skin is crispy and the vegetables are tender and caramelized.

  • 7

    Remove from the oven and let the duck rest for a few minutes before serving alongside the garlic-herb roasted root vegetables.

Crispy Roasted Duck Leg with Garlic-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 Garlic-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Duck Leg with Garlic-Herb Roasted Root Vegetables

Savor the rich flavors of a perfectly roasted duck leg with a beautifully crispy skin, paired with a medley of garlic-herb roasted root vegetables that bring out a delightful balance of savory and aromatic notes.

NUTRITION

514kcal
Protein
36.8g
Fat
31.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (approx. 200g)

1 medium carrot (61g)

1 small parsnip (70g)

2 garlic cloves

1 teaspoon olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Prepare the root vegetables by peeling the carrot and parsnip, then cutting them into uniform sticks or chunks.

  • 4

    In a bowl, toss the vegetables with the olive oil, minced garlic, a couple of torn rosemary and thyme leaves, and a pinch of salt and pepper.

  • 5

    Place the seasoned duck leg on a roasting pan or oven-safe skillet. Arrange the prepared vegetables around the duck leg.

  • 6

    Roast in the preheated oven for about 35-45 minutes, turning the vegetables halfway through, until the duck skin is crispy and the vegetables are tender and caramelized.

  • 7

    Remove from the oven and let the duck rest for a few minutes before serving alongside the garlic-herb roasted root vegetables.