Duck leg with dumplings and baked carrots

Duck Legs:
Preheat the oven to 180°C.
Season the duck legs with salt and pepper.
Heat a pan and add olive oil. Sear the duck legs well on all sides.
Place the seared duck legs in a casserole dish and roast in the preheated oven for about 1.5 hours, until crispy and cooked through.

Dumplings:
Cut the stale bread rolls into small cubes.
Sauté the chopped onion in a little oil until translucent.

Heat the milk (do not let it boil) and pour over the bread cubes. Let it swell briefly.
Add the sautéed onions, eggs, salt, pepper, nutmeg, and chopped parsley. Mix everything well.
Form the mixture into dumplings and let them sit in boiling salted water for about 15-20 minutes, until they have risen and are cooked through.

Baked Carrots:
Toss the carrot strips with olive oil, salt, pepper, and honey.
Arrange the carrots on a baking sheet lined with parchment paper and bake in the oven at 200°C for about 20-25 minutes, until golden brown and tender.

Serve:
Arrange the baked duck legs on a plate with the dumplings and baked carrots. Garnish with fresh parsley or thyme, if desired.

Enjoy!