| 500 g | of fresh duck legs Lapino puota |
| 0,5 | tbsp of melt butter for frying |
| 3 | medium carrots |
| 1 | thin leek |
| 1 | onion |
| 4 | cloves of garlic |
| Handful | of parsley, sage, and oregano |
| 1,5 | glass of chicken broth |
| 2 | bay leaves |
| Pinch | of salt and freshly ground pepper |
Slightly fry duck legs in the butter. Put them aside. Shortly fry coarsely chopped leek, onion, and garlic cloves in the same frying pan. Put them aside. Slightly fry coarsely sliced carrots.
Put vegetables, duck legs, herbs, and bay leaves into a baking tin. Pour the broth. Season with salt and pepper, and roast everything in an oven for 1.5 hours at 160°C. If the leg skin starts roasting too much, cover it with a baking foil.
Reference: Fergus Henderson “The complete nose to tail”.