Crispy Duck Leg with Herb-Roasted Vegetables

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

Crispy Duck Leg with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Leg with Herb-Roasted Vegetables

Savor the succulent flavors of a crispy duck leg paired with a medley of herb-roasted vegetables. This dish strikes a perfect balance between rich, crispy meat and lightly charred, aromatic vegetables. The combination of rosemary and thyme elevates the natural taste of the produce while keeping the overall meal deliciously satisfying and aligned with your nutritional goals.

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NUTRITION

432kcal
Protein
31.2g
Fat
29.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Duck Leg (150g, skin-on)

1/2 cup sliced Carrot

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the duck leg dry with a paper towel. Score the skin lightly and season generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and place the duck leg skin-side down. Allow it to sear until the skin is golden and crispy, about 5-7 minutes. Flip briefly to render additional fat, but do not fully cook through.

  • 4

    Meanwhile, in a mixing bowl, combine the sliced carrots, zucchini, and chopped red bell pepper. Drizzle with olive oil, and add the chopped rosemary and thyme along with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Transfer the vegetables to a baking tray and spread them out in a single layer.

  • 6

    Place the partially seared duck leg on the tray with the vegetables. Roast everything in the preheated oven for 15-20 minutes, or until the duck leg is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a few minutes before plating. Serve hot and enjoy the mix of crispy duck skin with tender herb-infused vegetables.

Crispy Duck Leg with Herb-Roasted Vegetables

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

Crispy Duck Leg with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Leg with Herb-Roasted Vegetables

Savor the succulent flavors of a crispy duck leg paired with a medley of herb-roasted vegetables. This dish strikes a perfect balance between rich, crispy meat and lightly charred, aromatic vegetables. The combination of rosemary and thyme elevates the natural taste of the produce while keeping the overall meal deliciously satisfying and aligned with your nutritional goals.

NUTRITION

432kcal
Protein
31.2g
Fat
29.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Duck Leg (150g, skin-on)

1/2 cup sliced Carrot

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Olive Oil

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the duck leg dry with a paper towel. Score the skin lightly and season generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and place the duck leg skin-side down. Allow it to sear until the skin is golden and crispy, about 5-7 minutes. Flip briefly to render additional fat, but do not fully cook through.

  • 4

    Meanwhile, in a mixing bowl, combine the sliced carrots, zucchini, and chopped red bell pepper. Drizzle with olive oil, and add the chopped rosemary and thyme along with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Transfer the vegetables to a baking tray and spread them out in a single layer.

  • 6

    Place the partially seared duck leg on the tray with the vegetables. Roast everything in the preheated oven for 15-20 minutes, or until the duck leg is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a few minutes before plating. Serve hot and enjoy the mix of crispy duck skin with tender herb-infused vegetables.