Roasted Duck with Apples, Parsnips and Leeks - Edible Santa Barbara and Wine Country

Name: Roasted Duck with Apples, Parsnips and Leeks - Edible Santa Barbara and Wine Country
Total time: 120 min
Ingredients: 8 duck legs (trimmed of excess fat); 1 tablespoon herbes de Provence; Coarse salt; Black pepper; 4 medium apples (peeled, cored and cut into eighths); 8-10 small parsnips (peeled and halved lengthwise, thenthickly sliced); 1 large leek (or 2 medium leeks, rinsed clean, ends trimmed then cut into ½-inch-thick slices); Olive oil; 1 tablespoon herbes de Provence (or vegetable herb mix)

ediblesantabarbara.com

Roasted duck legs with apples, parsnips, and leeks make a rich, buttery, and easy-to-prepare autumn dish perfect for gatherings.

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Ingredients

8 duck legs (trimmed of excess fat)
1 tablespoon herbes de Provence
Coarse salt
Black pepper
4 medium apples (peeled, cored and cut into eighths)
8-10 small parsnips (peeled and halved lengthwise, thenthickly sliced)
1 large leek (or 2 medium leeks, rinsed clean, ends trimmed then cut into ½-inch-thick slices)
Olive oil
1 tablespoon herbes de Provence (or vegetable herb mix)