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Duck legs with figs and rosemary

  • 900 g duck legs, cleaned
  • 400 g figs, fresh, halved
  • 100 ml water
  • 2 pcs onions, peeled, quartered
  • 1 bunch rosemary, fresh
  • 1/2 tsp fresh ground salt
  • 1/2 tsp freshly ground black pepper

  1. Preheat oven to 170°C and prepare roasting pan.
  2. Make a few cuts, 3mm deep in each duck leg.
  3. Spread onions around duck and place rosemary sprigs in prepared cuts and remaining rosemary around duck legs.
  4. Season with salt and pepper then add water; set in the oven and roast for 2.5 hours.
  5. During last 10 minutes, add halved figs.
  6. Set on wire rack to cool slightly before serving.

Good points

  • High in selenium
  • Very high in vitamin B6

Preparation time: 180 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 371.39 kcal
Carbohydrates: 23.98 g
Cholesterol: 173.25 mg
Sugar: 18.38 g
Protein: 46.32 g
Fat: 9.37 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com