Duck Leg with Beets

Ingredients

• 400 g Teltower beetroot
• 400 g herb beetroot
• 2 carrots
• 2 Garlic cloves
• 2 shallots
• 1 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 4 duck legs (about 350 g each)
• 400 ml poultry stock
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Peel the beets, carrots, garlic, and shallots; cut into bite‑size pieces. Place all in a greased roasting tin, season with salt and pepper. Rinse the duck legs, season them, and lay on top of the vegetables. Roast for about 30 minutes. Add some stock and continue cooking for another approximately 1½ hours, spooning stock over occasionally to keep the veg moist.

3. 3.

   Taste at the end, sprinkle with parsley, and serve.