Roasted Duck with Apples, Parsnips and Leeks
A lot of people tell me that they never cook duck because it’s too difficult and too messy. Eat it, yes; cook it, never. There is an easy solution: duck legs. They are quick to prepare and the result is rich, succulent and buttery. Duck pairs well with fruit. The sweetness of the fruit cuts the richness of the duck meat. Add to this the earthiness of the parsnips, the melting sweet onion flavor of the leeks, and you have the makings of a scrumptious autumnal meal. The dish multiplies easily in case you’re having masses of people over for dinner and it can be prepared well in advance, leaving you time to chat with your guests. I like to serve this with a little green or watercress salad.
Roasted Duck with Apples, Parsnips and Leeks
Ingredients
- 8 duck legs, trimmed of excess fat
- 1 tablespoon herbes de Provence
- Coarse salt
- Black pepper
- 4 medium apples, peeled, cored and cut into eighths
- 8-10 small parsnips, peeled and halved lengthwise, then
thickly sliced
- 1 large leek, or 2 medium leeks, rinsed clean, ends trimmed then cut into ½-inch-thick slices
- Olive oil
- 1 tablespoon herbes de Provence, or vegetable herb mix
Instructions
- Preheat oven to 400°.
- Place the duck legs in a shallow roasting pan, skin side up. Sprinkle with herbes de Provence, a pinch of salt and some freshly ground black pepper.
- Roast the duck legs in the center of the oven for 1 hour. Place the apples, parsnips and leeks in a separate roasting pan or on a rimmed baking sheet, and drizzle with a little olive oil. Sprinkle with the dried herbs and a pinch of salt. Toss to coat well.
- Roast in the oven, on the lower rack, for 45 minutes. To serve, divide the vegetable mixture between 8 dinner plates and place a duck leg on top of the vegetables. Serve immediately.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
