One-Pan Roast Duck Legs with White Beans and Carrots

One-Pan Roast Duck Legs with White Beans and Carrots

Ingredients:

1. 4 duck legs
2. 1 tbsp olive oil
3. 1 onion, sliced
4. 2 carrots, sliced
5. 2 garlic cloves, minced
6. 400g can of white beans, drained and rinsed
7. 1 tsp dried thyme
8. 1 tsp smoked paprika
9. 500ml chicken stock
10. Salt and black pepper, to taste
11. Fresh parsley, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 200°C (400°F).
   Sear Duck Legs: In a large ovenproof skillet or roasting pan, heat the olive oil over medium-high heat. Season the duck legs with salt and pepper, then place them skin-side down in the skillet. Sear for about 5-7 minutes until the skin is crispy and golden. Flip the duck legs and sear for another 2-3 minutes.
2. Add Vegetables: Remove the duck legs from the skillet and set aside. In the same skillet, add the sliced onion, carrots, and minced garlic. Sauté for about 5 minutes until softened.
   Combine Ingredients: Stir in the white beans, thyme, smoked paprika, and chicken stock. Return the duck legs to the skillet, skin-side up, and bring the mixture to a simmer.
3. Roast: Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the duck is cooked through and tender.
   Serve: Remove from the oven, garnish with fresh parsley, and serve hot.
   Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Servings: 4 | Kcal: Approximately 500 per serving