Preheat oven to 350 degrees. Put duck, carrots, potatoes, turnips, beets, celery, shallots, garlic and 3 teaspoons oil into a large bowl. Season to taste with chopped herbs, salt, and pepper. Toss to combine. Oil a 9 x 14-inch roasting pan with the remaining oil. Remove duck legs from bowl and place them into the baking dish. Pour 1/2 cup of stock or wine into the baking dish. Roast the legs for 30 minutes, turning once so they will brown evenly. Add the seasoned vegetables and the remaining stock or wine to the roasting pan with the duck legs. Roast for another 45 minutes or until the legs and vegetables are browned and cooked through. Divide the vegetables among four warm dinner plates. Place a duck leg on each plate. Pour the accumulated juices over the meat and vegetables. Garnish with the celery leaves. S: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9201
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|Serving Size: 1 Serving (4302g)|
|Recipe Makes: 1|
|Calories from Fat: 1168 (34%)|
|Amt Per Serving||% DV|
|Total Fat 129.7g||173 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 61.1g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 7779.2mg||2394 %|
|Sodium 2929.1mg||101 %|
|Potassium 12959.6mg||341 %|
|Total Carbohydrate 415g||122 %|
|Dietary Fiber 72.5g||290 %|
|Sugars, other 342.4g|
|Protein 165.1g||236 %|
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Calories per serving: 3443
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