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Breaded duck legs served with sauteed vegetables

Breaded Duck Legs with Sautéed Vegetables

Breaded Duck Legs with Sautéed Vegetables is a special dish of Hungarian cuisine, offering a perfect harmony of crispy-crusted meat and fresh vegetables. This dish is ideal not only for festive occasions, but also for everyday meals if you want to conjure up something really special on the table. The succulence of the duck legs and the crispness of the vegetables result in a truly filling and delicious combination.

Prep Time 20 min
Preparation 40 min
Total 1 hr
750 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Duck Legs
⭕ 100 g All-purpose Flour
⭕ 2 Eggs
⭕ 150 g Breadcrumbs
⭕ 500 ml Sunflower Oil
⭕ 200 g Carrots
⭕ 200 g Broccoli Florets
⭕ 150 g Zucchini
⭕ 2 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 tbsp Olive Oil
⭕ 10 g Fresh Parsley

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    Preparation Steps

    1

    Clean the duck legs and season them with salt and pepper on both sides.

    2

    Prepare the breading station: dredge the duck legs in flour, then dip them in beaten eggs, and finally coat them thoroughly in breadcrumbs.

    3

    In a deep skillet or pot, heat the sunflower oil over medium heat. Fry the breaded duck legs until golden brown, about 8-10 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.

    4

    Wash and chop the vegetables (carrots, broccoli, and zucchini) into similarly sized pieces.

    5

    Heat the olive oil in a large skillet. Add the carrots and sauté for 3-4 minutes. Add the broccoli and zucchini, then season with salt and pepper. Sauté everything for 8-10 minutes, or until the vegetables are tender-crisp.

    6

    To serve, place the breaded duck legs on a plate alongside the sautéed vegetables. Sprinkle with fresh, finely chopped parsley.