Duck Legs with Root Vegetables
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • About 3 cups of chopped root veggies
  • (we used 1 white onion, 6 medium carrots. 2 garlic cloves)
  • Could try rutabaga, leek, jerusalem artichokes, etc, etc.
  • 2 duck legs, trim fat, leave on skin
  • parsley, sage, thyme - about ⅓ mixed cup plus more parsley for garnish
  • olive oil
  • salt and pepper
  • stock - best with homemade duck stock. Can use low sodium chicken
  • Dry duck legs and sprinkle with salt and pepper
  1. Brown skin side down in skillet (10 minutes)
  2. Flip and brown (3 minutes)
  3. Remove from skillet
  4. Make sure skillet is well coated. If duck has rendered too much fat, pour some off.  If skillet is dry, add olive oil.
  5. Saute onions 5 minutes, add garlic 2 minutes, add carrots and saute until onions are golden
  6. Spoon veggies into baking dish. Toss in herbs.  Nestle duck legs skin side up.  Fill with stock until veggies and most of legs are covered but skins are not (so skins will get crispy).
  7. Bake at 400 for 1½ hours.
Recipe by Tasting Pour by Jade Helm at