Crispy Slow-Roasted Duck Leg 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 Leg with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Roasted Duck Leg with Roasted Root Vegetables

Savor the rich, crispy duck leg slowly roasted to perfection alongside a medley of tender root vegetables. The deep, savory flavors of the duck are beautifully complemented by the natural sweetness of roasted carrots and parsnips, finished with a hint of olive oil and herbs. A satisfying dish that meets your nutritional goals without compromising on taste.

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NUTRITION

556kcal
Protein
33.3g
Fat
34.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (150g)

1 cup chopped carrots (122g)

1 medium parsnip (100g)

2 tsp olive oil

2 sprigs fresh thyme

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 325°F (163°C).

  • 2

    Pat the duck leg dry with paper towels and season generously with salt, pepper, and a couple of thyme sprigs.

  • 3

    Place the duck leg on a roasting pan skin side up. Roast slowly in the oven for about 1.5 to 2 hours, until the skin is crisp and the meat is tender.

  • 4

    Meanwhile, prepare the vegetables. Toss chopped carrots and parsnip slices with olive oil, salt, pepper, and additional thyme if desired.

  • 5

    About 30 minutes before the duck is done, spread the vegetables on a baking sheet and roast in the oven. Stir them once halfway through for even cooking.

  • 6

    Once the duck leg is crispy and fully cooked, remove from the oven and let it rest for 5 minutes before serving alongside the roasted root vegetables.

Crispy Slow-Roasted Duck Leg 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 Leg with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Roasted Duck Leg with Roasted Root Vegetables

Savor the rich, crispy duck leg slowly roasted to perfection alongside a medley of tender root vegetables. The deep, savory flavors of the duck are beautifully complemented by the natural sweetness of roasted carrots and parsnips, finished with a hint of olive oil and herbs. A satisfying dish that meets your nutritional goals without compromising on taste.

NUTRITION

556kcal
Protein
33.3g
Fat
34.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 duck leg (150g)

1 cup chopped carrots (122g)

1 medium parsnip (100g)

2 tsp olive oil

2 sprigs fresh thyme

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C).

  • 2

    Pat the duck leg dry with paper towels and season generously with salt, pepper, and a couple of thyme sprigs.

  • 3

    Place the duck leg on a roasting pan skin side up. Roast slowly in the oven for about 1.5 to 2 hours, until the skin is crisp and the meat is tender.

  • 4

    Meanwhile, prepare the vegetables. Toss chopped carrots and parsnip slices with olive oil, salt, pepper, and additional thyme if desired.

  • 5

    About 30 minutes before the duck is done, spread the vegetables on a baking sheet and roast in the oven. Stir them once halfway through for even cooking.

  • 6

    Once the duck leg is crispy and fully cooked, remove from the oven and let it rest for 5 minutes before serving alongside the roasted root vegetables.