Honey Mustard Duck Leg & Root Vegetables

• Duck leg(4)
• Potato(4)
• Carrot(4)
• Parsnip(3)
• Red Onion(2)
• Garlic(6 cloves)
• Olive oil(2 tbsp)
• Honey(2 tbsp)
• Dijon Mustard(2 tbsp)
• Rosemary(2 tsp)
• Thyme(2 tsp)
• Balsamic vinegar(1 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Lemon(1)
• Fresh parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 200°C. Peel and cut the {Potato}, {Carrot}, and {Parsnip} into chunky bite-size pieces. Cut the {Red Onion} into wedges and leave the {Garlic} cloves whole.

   ~15 min

2. 2

   Spread the vegetables and {Garlic} over a large tray. Toss with {Olive oil}, {Rosemary}, {Thyme}, {Salt}, and {Black pepper}. Nestle the {Duck leg} on top, skin-side up, and rub with a little of the seasoning from the tray.

   ~5 min

3. 3

   Roast for 40 minutes, turning the vegetables once halfway, until the duck skin is golden and the vegetables are tender at the edges.

   ~40 min

4. 4

   In a small bowl, mix the {Honey}, {Dijon Mustard}, and {Balsamic vinegar}. Brush the glaze over the {Duck leg} and spoon a little over the vegetables.

   ~5 min

5. 5

   Return the tray to the oven for 20 minutes, until the glaze turns sticky and glossy and the duck is cooked through. Squeeze over the {Lemon}.

   ~20 min

6. 6

   Serve the duck legs over the roasted vegetables, with the tray juices spooned over and {Fresh parsley} scattered on top if using.

   ~5 min