4 Serves
480 Mins
Clean and pat the duck legs dry using paper towels. Season them thoroughly with sea salt and freshly ground black pepper.
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Vitamin K
393 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
51 µg / 400 µgCalcium
139 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
568 mg / 4,700 mgSodium
846 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In a bowl, combine minced garlic, finely chopped shallots, and fresh thyme. Rub this mixture over the duck legs and refrigerate for at least two hours, preferably overnight, to allow the flavors to penetrate.
Preheat your oven to 200°C. Remove the excess dry herb mixture from the duck legs and arrange them in a roasting pan alongside the carrots, onions, and baby potatoes.
Cover the roasting pan loosely with aluminum foil and roast in the oven for 45 minutes.
Remove the foil, reduce the oven temperature to 170°C, and continue to roast the duck legs skin-side up for another 45 minutes until the skin is golden brown and the meat is tender.
25
g95
g20
g
Yemeni
