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A sheet pan containing roasted duck legs with apples, parsnips and leeks set on a wooden table.

Roasted Duck with Apples, Parsnips and Leeks

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This roasted duck recipe pairs rich, succulent duck legs with the sweetness of apples and the earthiness of parsnips and leeks. An easy-to-prepare, crowd-friendly dish that’s ideal for cozy autumn dinners.
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Prep Time:15 minutes
Cook Time:1 hour 45 minutes
Total Time:2 hours
Course: Main Course
Cuisine: French
Keyword: Apples, Duck, Leeks, Parsnips
Servings: 8 Servings
Calories: 547kcal
Author: Pascale Beale

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

Calories: 547kcal | Carbohydrates: 43g | Protein: 48g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 197mg | Sodium: 209mg | Potassium: 707mg | Fiber: 10g | Sugar: 17g | Vitamin A: 273IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 6mg