Duck Thighs with Vegetables

Name: Duck Thighs with Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: German
Ingredients: 2 duck thighs (about 220 g, skin on); Salt; black pepper (freshly ground); 2 tbsp oil; 1 Garlic clove; 2 tbsp flour; 150 ml orange juice; 0.25 cinnamon stick; 1 tsp freshly chopped thyme sprig; 450 ml chicken broth; 6 small young carrots (peeled); 4 small white beets (peeled); 6 shallots (peeled); 100 g small new potatoes (peeled); thyme sprig (for garnish)

Prep: 15min

| Servings: 2 | Cook: 50min

Duck thighs with vegetables is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!

Ingredients

2 duck thighs (about 220 g, skin on)
Salt
black pepper (freshly ground)
2 tbsp oil
1 Garlic clove
2 tbsp flour
150 ml orange juice
0.25 cinnamon stick
1 tsp freshly chopped thyme sprig
450 ml chicken broth
6 small young carrots (peeled)
4 small white beets (peeled)
6 shallots (peeled)
100 g small new potatoes (peeled)
thyme sprig (for garnish)

Instructions

1.
Season duck thighs with salt and pepper and brown them all over in hot oil in a tall, oven‑proof pan. Add garlic and flour, stir well. Stir in orange juice, cinnamon, thyme and chicken broth; bring to a boil.
2.
Transfer everything to the preheated oven (180 °C) and bake for 20 minutes, then add the vegetables and bake for another 30 minutes. Season, taste and serve garnished with thyme.