Duck Legs with Rice and Vegetables

A perfect meal that includes both proteins and carbohydrates. If you dont separate them, treat yourself to this combination of dishes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 300 g Meat, Duck, meat only, fresh

  • 1 cup Rice, white, long grain

  • 1 can Beans, canned, cooked

  • 3 pieces Carrot, fresh

  • 0.25 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 0.25 dl Oil, olive

Steps

  1. Wash the legs and dry them with a paper towel. Preheat the oven to 220 degrees Celsius. Grease a baking dish. Rub the legs with salt and pepper and place them in the dish. Bake the meat for 30 minutes, turning it and basting it with its own juices several times during this time. Remove the baked legs from the dish and keep them warm.

  2. Wash the carrots, peel them, and dice them. Rinse the rice and add it to cold water, which you salt and bring to a boil. Cook the rice in a covered pot with the carrots for about eight minutes. Drain the cooked rice and carrots. Drain and rinse the canned beans. Mix the beans into the rice with the carrots and serve on plates. Place the baked duck legs on top of the rice. Garnish the dish with chopped parsley if desired.

Nutrition Information (Per 100g)

  • Calories: 165.53 kcal
  • Fat: 1.76 g
    • Saturated Fat: 0.71 g
  • Carbohydrates: 24.82 g
    • Sugars: 1.65 g
  • Protein: 8.94 g
  • Fiber: 1.41 g

Advice

You can mix a little butter into the rice, season it further, or mix in a bit of cream cheese. If you cant find individually packaged duck legs, but only a whole duck, cut the duck into pieces, and store the meat you wont use in the refrigerator (or pantry) or use it for homemade soup. The legs can also be baked in a pan. While baking, cut them along the bone to ensure they cook thoroughly.