YOUR SOLIN GENERATED RECIPE
Crispy Duck Leg with Roasted Root Vegetables
Savor the rich flavors of a beautifully roasted duck leg, perfectly crisped on the outside and tender on the inside, paired with sweet and earthy roasted carrots and parsnips. This dish is a satisfying balance of savory protein and vibrant root vegetables, lightly enhanced with aromatic rosemary for a comforting, gourmet experience.
INGREDIENTS
1 duck leg (approx. 150g)
1 medium carrot
1 medium parsnip
1 teaspoon olive oil
2 sprigs fresh rosemary
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the duck leg dry with paper towels. Season generously with salt, pepper, and finely chopped rosemary.
Place the duck leg on a baking sheet. Roast for about 30-35 minutes, turning once halfway through, until the skin is crispy and the meat reaches an internal temperature of 165°F (74°C).
While the duck is roasting, peel and cut the carrot and parsnip into even sticks. Toss them in a bowl with olive oil, a pinch of salt, and a few leaves of rosemary.
Spread the vegetables on a separate baking tray lined with parchment paper. Roast for 20-25 minutes in the oven until they are tender and slightly caramelized.
Once both the duck and vegetables are cooked, plate the duck leg alongside the roasted root vegetables. Serve warm and enjoy!