Slow-Roasted Crispy Duck Leg with Rosemary and Root Vegetables

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

Slow-Roasted Crispy Duck Leg with Rosemary and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Crispy Duck Leg with Rosemary and Root Vegetables

Savor the rich flavor of a slow-roasted duck leg enhanced with crispy skin and aromatic rosemary, accompanied by tender, caramelized root vegetables. This dish is a beautiful blend of savory and herbaceous notes, ideal for a wholesome dinner that delights the senses.

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NUTRITION

507kcal
Protein
36.6g
Fat
34.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (200g)

1 medium carrot

1 small parsnip

1 tbsp fresh rosemary, chopped

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C). Pat the duck leg dry with paper towels to ensure extra crispy skin.

  • 2

    Score the skin lightly in a crisscross pattern, then season generously with salt, pepper, and the chopped rosemary.

  • 3

    Heat a small oven-safe skillet over medium heat and add the olive oil. Sear the duck leg skin-side down for 4-5 minutes until the skin is browned and crispy. Turn and sear the other side for an additional 2 minutes.

  • 4

    While the duck leg is searing, peel and cut the carrot and parsnip into uniform sticks or rounds to ensure even cooking.

  • 5

    Transfer the duck leg to an ovenproof dish. Arrange the prepared root vegetables around the duck leg and season them lightly with salt and pepper.

  • 6

    Slow-roast in the preheated oven for 45-55 minutes until the duck leg is tender and the vegetables are caramelized. If desired, finish under the broiler for 2-3 minutes to further crisp the skin.

  • 7

    Let the dish rest for a few minutes before serving to allow the juices to redistribute.

Slow-Roasted Crispy Duck Leg with Rosemary and Root Vegetables

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

Slow-Roasted Crispy Duck Leg with Rosemary and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Crispy Duck Leg with Rosemary and Root Vegetables

Savor the rich flavor of a slow-roasted duck leg enhanced with crispy skin and aromatic rosemary, accompanied by tender, caramelized root vegetables. This dish is a beautiful blend of savory and herbaceous notes, ideal for a wholesome dinner that delights the senses.

NUTRITION

507kcal
Protein
36.6g
Fat
34.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (200g)

1 medium carrot

1 small parsnip

1 tbsp fresh rosemary, chopped

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C). Pat the duck leg dry with paper towels to ensure extra crispy skin.

  • 2

    Score the skin lightly in a crisscross pattern, then season generously with salt, pepper, and the chopped rosemary.

  • 3

    Heat a small oven-safe skillet over medium heat and add the olive oil. Sear the duck leg skin-side down for 4-5 minutes until the skin is browned and crispy. Turn and sear the other side for an additional 2 minutes.

  • 4

    While the duck leg is searing, peel and cut the carrot and parsnip into uniform sticks or rounds to ensure even cooking.

  • 5

    Transfer the duck leg to an ovenproof dish. Arrange the prepared root vegetables around the duck leg and season them lightly with salt and pepper.

  • 6

    Slow-roast in the preheated oven for 45-55 minutes until the duck leg is tender and the vegetables are caramelized. If desired, finish under the broiler for 2-3 minutes to further crisp the skin.

  • 7

    Let the dish rest for a few minutes before serving to allow the juices to redistribute.