Crispy Duck Legs with Braised Vegetables

Adapted from Mark Bittman, Diner's Journal
Servings 2 servings


  • 2 duck legs
  • Salt and pepper to taste
  • 1 cup chopped zucchini
  • 1 cup cubed rutabaga
  • 1 cup Brussels sprouts trimmed and quartered
  • 1/2 onion diced
  • 2 cups chicken stock


  1. Preheat oven to 400F.
  2. Put duck legs, skin-side down, in a large skillet (cast iron works really well here) and set over medium heat. Sprinkle with salt and pepper and cook until skin is brown and crisp, about 10 minutes.
  3. Flip legs and cook for another minute or two, then remove to a plate (they will not be cooked through).
  4. Add vegetables to the pan, sprinkle with salt and pepper, and cook for 10 to 15 minutes or until beginning to brown.
  5. Nestle duck legs back into vegetables, skin side up. Add enough stock to the pan to come about halfway up legs.
  6. Turn heat to medium high and bring to a simmer, then place the whole skillet into the oven.
  7. Bake 30 minutes, then turn oven down to 350F and continue to bake another 30 minutes.
  8. Remove and divide between two plates.

Recipe Notes

Serves 2. Each serving has 14 g of carbs and 5 g of fiber. Total NET CARBS = 9 g.

558 Calories; 49g Fat (77.8% calories from fat); 17g Protein; 14g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 638mg Sodium.

Nutrition Facts
Crispy Duck Legs with Braised Vegetables
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.