Roasted Duck Legs with Vegetables

A hearty dish featuring succulent roasted duck legs paired with a medley of roasted vegetables including zucchini, mushrooms, eggplant, and potatoes.

Ingredients:

• 4 duck legs
• 2 zucchini, sliced
• 200g white button mushrooms, halved
• 1 eggplant, cubed
• 2 potatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 2 cloves garlic, minced

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, toss the zucchini, mushrooms, eggplant, and potatoes with olive oil, salt, pepper, dried thyme, and minced garlic.
3. Place the duck legs skin-side up on a roasting tray. Season with salt and pepper.
4. Surround the duck legs with the prepared vegetables in the roasting tray.
5. Roast in the preheated oven for about 45-60 minutes, or until the duck legs are golden brown and cooked through, and the vegetables are tender.
6. Let the duck rest for a few minutes before serving. Enjoy your delicious roasted duck legs with the flavorful vegetable medley.

Summary:

• Calories: 580 kcal
• Fat: 40 g
• Protein: 33 g
• Carbs: 24 g
• Potassium: 800 mg
• Magnesium: 50 mg