Crispy Slow-Cooked Duck Leg with Citrus-Herb Roasted Root Vegetables

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

Crispy Slow-Cooked Duck Leg with Citrus-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Duck Leg with Citrus-Herb Roasted Root Vegetables

Enjoy a beautifully crispy duck leg slow-cooked to tender perfection, paired with a vibrant medley of citrus-herb roasted root vegetables that bring bright, zesty flavors to the plate. This dish delivers satisfying savoriness with a refreshing hint of lemon and herbs, making each bite a delicious balance of rich and tangy.

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NUTRITION

537kcal
Protein
36.6g
Fat
24.6g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Duck Leg (~150g)

1 medium Carrot

1 small Parsnip

1 small Sweet Potato (approx. 100g)

1 teaspoon Olive Oil

50 grams Nonfat Greek Yogurt

1 tablespoon Lemon Juice

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the duck leg generously with salt, pepper, and a pinch of mixed fresh herbs. In a slow cooker, place the seasoned duck leg and cook on low for 3-4 hours until the meat is tender.

  • 3

    Meanwhile, peel and cut the carrot, parsnip, and sweet potato into evenly sized sticks or chunks.

  • 4

    Toss the chopped vegetables with olive oil, lemon juice, remaining fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are fork-tender and lightly caramelized.

  • 6

    For added crispiness, once the duck leg is tender from the slow cooker, transfer it to a hot skillet skin-side down for 2-3 minutes.

  • 7

    Plate the crispy duck leg alongside the roasted root vegetables and serve with a dollop of nonfat Greek yogurt on the side for a cool, tangy contrast.

Crispy Slow-Cooked Duck Leg with Citrus-Herb Roasted Root Vegetables

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

Crispy Slow-Cooked Duck Leg with Citrus-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Duck Leg with Citrus-Herb Roasted Root Vegetables

Enjoy a beautifully crispy duck leg slow-cooked to tender perfection, paired with a vibrant medley of citrus-herb roasted root vegetables that bring bright, zesty flavors to the plate. This dish delivers satisfying savoriness with a refreshing hint of lemon and herbs, making each bite a delicious balance of rich and tangy.

NUTRITION

537kcal
Protein
36.6g
Fat
24.6g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Duck Leg (~150g)

1 medium Carrot

1 small Parsnip

1 small Sweet Potato (approx. 100g)

1 teaspoon Olive Oil

50 grams Nonfat Greek Yogurt

1 tablespoon Lemon Juice

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Season the duck leg generously with salt, pepper, and a pinch of mixed fresh herbs. In a slow cooker, place the seasoned duck leg and cook on low for 3-4 hours until the meat is tender.

  • 3

    Meanwhile, peel and cut the carrot, parsnip, and sweet potato into evenly sized sticks or chunks.

  • 4

    Toss the chopped vegetables with olive oil, lemon juice, remaining fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are fork-tender and lightly caramelized.

  • 6

    For added crispiness, once the duck leg is tender from the slow cooker, transfer it to a hot skillet skin-side down for 2-3 minutes.

  • 7

    Plate the crispy duck leg alongside the roasted root vegetables and serve with a dollop of nonfat Greek yogurt on the side for a cool, tangy contrast.