Crispy Slow-Roasted Duck with Roasted Root Vegetables

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

Crispy Slow-Roasted Duck with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Roasted Duck with Roasted Root Vegetables

Savor the rich, crispy duck slow-roasted to perfection alongside tender, caramelized root vegetables. This dish features succulent duck leg with a beautifully crisped skin, paired with the natural sweetness of roasted carrots and parsnips, finished with a hint of aromatic rosemary and garlic. It's a rustic, comforting meal that balances indulgence with wholesome, nutrient-dense ingredients.

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NUTRITION

456kcal
Protein
31.9g
Fat
28.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 Duck Leg (approx. 185g)

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 tsp Extra Virgin Olive Oil (4.5g)

2 sprigs Fresh Rosemary

1 clove Garlic

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Pat the duck leg dry with paper towels. Score the skin lightly in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and pepper.

  • 3

    Place the duck leg in a roasting pan with the skin side up. Roast slowly in the preheated oven for about 1.5 to 2 hours until the meat is tender and the fat has rendered.

  • 4

    While the duck is roasting, peel and chop the carrot and parsnip into evenly sized sticks. In a bowl, toss the vegetables with olive oil, minced garlic, and chopped rosemary. Season with salt and pepper.

  • 5

    Once the duck is nearly done, increase the oven temperature to 425°F (220°C) to crisp the skin. Add the seasoned vegetables to the roasting pan around the duck leg if space allows, or spread them on a separate baking sheet. Roast for an additional 10-15 minutes until the skin is crispy and the vegetables are lightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and then serve the duck leg with a generous portion of the roasted vegetables.

Crispy Slow-Roasted Duck with Roasted Root Vegetables

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

Crispy Slow-Roasted Duck with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Roasted Duck with Roasted Root Vegetables

Savor the rich, crispy duck slow-roasted to perfection alongside tender, caramelized root vegetables. This dish features succulent duck leg with a beautifully crisped skin, paired with the natural sweetness of roasted carrots and parsnips, finished with a hint of aromatic rosemary and garlic. It's a rustic, comforting meal that balances indulgence with wholesome, nutrient-dense ingredients.

NUTRITION

456kcal
Protein
31.9g
Fat
28.8g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 Duck Leg (approx. 185g)

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 tsp Extra Virgin Olive Oil (4.5g)

2 sprigs Fresh Rosemary

1 clove Garlic

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    Pat the duck leg dry with paper towels. Score the skin lightly in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and pepper.

  • 3

    Place the duck leg in a roasting pan with the skin side up. Roast slowly in the preheated oven for about 1.5 to 2 hours until the meat is tender and the fat has rendered.

  • 4

    While the duck is roasting, peel and chop the carrot and parsnip into evenly sized sticks. In a bowl, toss the vegetables with olive oil, minced garlic, and chopped rosemary. Season with salt and pepper.

  • 5

    Once the duck is nearly done, increase the oven temperature to 425°F (220°C) to crisp the skin. Add the seasoned vegetables to the roasting pan around the duck leg if space allows, or spread them on a separate baking sheet. Roast for an additional 10-15 minutes until the skin is crispy and the vegetables are lightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and then serve the duck leg with a generous portion of the roasted vegetables.