One-Pan Roasted Duck Legs and Root Vegetables
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 24.79 g | (25 %) | ||
| Fat | 8.4 g | (7 %) | ||
| Carbohydrates | 18.67 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.82 g | (16 %) |
more nutritional values
| Vitamin A | 682.5 mg | (85,313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 10.18 mg | (85 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 33.09 μg | (11 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48.77 mg | (51 %) | ||
| Potassium | 409.62 mg | (10 %) | ||
| Calcium | 83.29 mg | (8 %) | ||
| Magnesium | 23.87 mg | (8 %) | ||
| Iron | 2.49 mg | (17 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 1.53 g | |||
| Cholesterol | 80.86 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Turnip
- 400 grams Turnip
- 2 carrots
- 2 garlic cloves
- 2 shallots
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 4 duck legs (each about 350 g)
- 400 milliliters Chicken broth
- 1 Tbsp finely chopped parsley
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.
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