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Receta Roasted Duck Or Chicken Legs With Roasted Winter Vegetables

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  • 4 whl duck or possibly chicken legs - (to 6),
  •     (including thighs and drumsticks)
  • 2 lrg carrots - (3/4 lb) cut 1 1/2" pcs
  • 8 sm new potatoes - (3/4 lb)
  • 8 x baby turnips trimmed, quartered
  • 8 x baby beets - (1/2 lb) or possibly parsnips peeled, quartered
  • 4 x celery ribs - (1/2 lb), cut 1 1/2" pcs
  • 4 x shallots peeled, separated
  • 4 x garlic heads 1/3 of top trimmed off
  • 4 tsp extra virgin olive oil
  • 4 Tbsp. mixed minced herbs, such as
  •     rosemary, thyme, oregano, and parsley
  •     Sea salt to taste
  •     Freshly grnd black pepper to taste
  • 1 c. duck stock, chicken stock or possibly white wine
  •     Celery leaves for garnish


  1. Preheat oven to 350 degrees. Put duck, carrots, potatoes, turnips, beets, celery, shallots, garlic and 3 tsp. oil into a large bowl. Season to taste with minced herbs, salt, and pepper. Toss to combine.
  2. Oil a 9- by 14-inch roasting pan with the remaining oil. Remove duck legs from bowl and place them into the baking dish. Pour 1/2 c. of stock or possibly wine into the baking dish. Roast the legs for 30 min, turning once so they will brown proportionately. Add in the seasoned vegetables and the remaining stock or possibly wine to the roasting pan with the duck legs. Roast for another 45 min or possibly till the legs and vegetables are browned and cooked through.
  3. Divide the vegetables among four hot dinner plates. Place a duck leg on each plate. Pour the accumulated juices over the meat and vegetables. Garnish with the celery leaves.
  4. This recipe yields 4 servings.
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