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Roasted Duck Legs and Potatoes (Nigella Lawson) Recipe

Roasted Duck Legs and Potatoes (Nigella Lawson) Recipe

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Roasted Duck Legs and Potatoes (Nigella Lawson)

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Ingredients:

Serving

Directions:

Preheat the oven to 400 degrees F.
On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.
Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.
Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	312.63 Kcal (1309 kJ)
Calories from fat	40.5 Kcal
		% Daily Value*
Total Fat	4.5g	7%
Cholesterol	78.75mg	26%
Sodium	81mg	3%
Total Carbs	40.82g	14%
Dietary Fiber	4.54g	18%
Protein	26.29g	53%
Vitamin C	1.5mg	3%
Iron	1.5mg	8%
Calcium	80.1mg	8%

Amount Per 100 g
Calories	103.61 Kcal (434 kJ)
Calories from fat	13.42 Kcal
		% Daily Value*
Total Fat	1.49g	7%
Cholesterol	26.1mg	26%
Sodium	26.84mg	3%
Total Carbs	13.53g	14%
Dietary Fiber	1.5g	18%
Protein	8.71g	53%
Vitamin C	0.5mg	3%
Iron	0.5mg	8%
Calcium	26.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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