This was so easy and perfectly delicious! I made this same recipe with just 2 duck legs, only because Frugal Fritz and I are alone today. We will be using the leftover vegetables and rice as a side dish tomorrow with pork chops.

In spite of duck being a decadent ingredient, it is actually an affordable luxury, costing about 2$ per leg. This recipe was inspired by the completely decadent Duck Leg Confit recipe found at epicurious, but the only similarity here is duck leg!

Serves: 4
Prep time: 20 minutes Cook time: about 1 hour
Cost per serving: 4$

1 cup rice (I used a mix of white rice and wild rice)
1 cup leek, thinly sliced
1 cup baby carrots
1 cup red pepper, sliced in strips
1 cup mushrooms, sliced
1 cup sun-dried tomatoes, diced
4 cloves garlic, minced
3 cups fat-free low-sodium chicken broth
8 sprigs of thyme
4 duck legs (about 800g)
1 tsp orange zest
1 tbsp kosher salt
1 tsp black pepper
1 cup zucchini, thick slices

In a deep casserole dish pour the rice into the bottom of the dish. Next add the leek, baby carrots, red pepper, mushrooms and sun-dried tomatoes. Top with the minced garlic and then pour in just enough chicken broth to cover the vegetables.

Arrange the sprigs of thyme on top of everything, and then add the duck legs. Sprinkle the duck legs with the orange zest, kosher salt and pepper.

Bake at 400˚F for 45 minutes.

Remove the casserole from the oven and set aside the duck legs. Add the zucchini slices to the top of the vegetables and rice in the casserole, and then replace the duck legs on top.

Turn the heat up to 425˚F and bake for another 15-20 minutes.