- Prep time 15 minutes
- Total time 55 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 425°F. On baking sheet, toss potatoes with duck fat; season with salt and pepper. Spread potatoes and carrots in single layer on baking sheet; bake, stirring halfway through cooking time, for 20 minutes.
Meanwhile, in bowl, stir together hoisin, marmalade, ginger and five-spice powder until smooth; set aside.
Move potatoes and carrots to one side of baking sheet; arrange parsnip, squash and shallot in single layer on other side. Place duck legs on top of potatoes. Brush with reserved hoisin mixture; pour remaining sauce over vegetables and stir gently; season with salt and pepper. Bake, stirring potatoes and vegetables halfway through cooking time, until duck is warmed through and crispy, 15 to 20 minutes.
Nutritional facts Per serving: about
- Iron 6.8 mg
- Fibre 11 g
- Sodium 1,150 mg
- Sugars 24 g
- Protein 48 g
- Calories 795
- Total fat 33 g
- Cholesterol 100 mg
- Saturated fat 10 g
- Total carbohydrate 77 g
