One-Pan Roasted Duck Legs with White Beans and Carrots

Name: One-Pan Roasted Duck Legs with White Beans and Carrots
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4
Ingredients: 4 duck legs; 500 g carrots, sliced; 2 cans cans white beans, drained; 4 cloves garlic cloves; 1 handful thyme sprigs; 1 tbsp sunflower oil

A rustic and comforting one-pan meal featuring tender, slow-roasted duck legs nestled on a bed of creamy white beans and sweet carrots. The duck skin is perfectly crisped while the vegetables soak up the rich, savory flavors for an effortless yet impressive dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time150 Mins

Difficulty

Intermediate

Ingredients

duck legs
4
carrots, sliced
500 g
cans white beans, drained
2 cans
garlic cloves
4 cloves
thyme sprigs
1 handful
sunflower oil
1 tbsp

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/gas 3). If you have time, lightly salt the duck legs and scatter with a few thyme sprigs a day or two in advance to deepen the flavor. Before cooking, pat the duck legs thoroughly dry with kitchen paper.

Heat a small amount of oil in a large, shallow flameproof casserole dish or roasting tin. Place the duck legs skin-side down and sizzle over medium heat until the fat has rendered out and the skin is golden brown. Turn and cook for another 10–15 minutes to brown them all over, then remove to a plate.

Pour away half of the rendered duck fat from the pan (reserve it in a jar for the best roast potatoes later). Return the pan to the heat and sauté the sliced carrots, chopped garlic, and remaining thyme sprigs with a pinch of seasoning for 5 minutes until the carrots begin to soften.

Arrange the duck legs on top of the vegetables, skin-side up. Pour 100ml of water over the vegetables, bring to a simmer on the stovetop, then cover the dish tightly. Transfer to the oven and roast for 1 hour 30 minutes.

Remove the dish from the oven and uncover. Increase the oven temperature to 200°C (180°C fan/gas 6). Briefly lift the duck legs onto a plate and stir the drained white beans into the carrot and thyme mixture. Replace the duck legs on top.