One-Pan Roasted Duck Legs and Root Vegetables

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Average: 5 (1 vote)
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One-Pan Roasted Duck Legs and Root Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
249
calories
Calories

Healthy, because

Even smarter

Nutritional values

This elegant one-pan dish is packed with vitamins and minerals from the root vegetables and protein from the duck.

This dish requires something to sop it up, from rice to bread.

1 serving contains
(Percentage of daily recommendation)
Calorie249 kcal(12 %)
Protein24.79 g(25 %)
Fat8.4 g(7 %)
Carbohydrates18.67 g(12 %)
Sugar added0 g(0 %)
Roughage4.82 g(16 %)
Vitamin A682.5 mg(85,313 %)
Vitamin D0 μg(0 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.06 mg(5 %)
Niacin10.18 mg(85 %)
Vitamin B₆0.22 mg(16 %)
Folate33.09 μg(11 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48.77 mg(51 %)
Potassium409.62 mg(10 %)
Calcium83.29 mg(8 %)
Magnesium23.87 mg(8 %)
Iron2.49 mg(17 %)
Zinc0.59 mg(7 %)
Saturated fatty acids1.53 g
Cholesterol80.86 mg

Ingredients

for
4
Ingredients
400 grams Turnip
400 grams Turnip
2 carrots
2 garlic cloves
2 shallots
1 tablespoon vegetable oil
salt
freshly ground peppers
4 duck legs (each about 350 g)
400 milliliters Chicken broth
1 tablespoon finely chopped parsley
How healthy are the main ingredients?
Turnipparsleycarrotgarlic cloveshallotsalt

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F).

2.

Peel the teltow turnips, turnips, carrots, garlic and shallots, and cut into bite-size pieces. Place in a greased roasting pan and season with salt and pepper to taste. Rinse the duck legs, pat dry and season with salt and pepper to taste. Place on top of the vegetables. Roast in the oven for 30 minutes. Pour in some broth and continue cooking for 1 1/2 hours. Continue adding broth and stirring the vegetables as necessary. 

3.

Season with salt and pepper to taste. Serve sprinkled with the parsley.