Slow-Cooked duck legs

[Pferdestarke]

I have a pair in the oven slowly roasting away at 135c. I want to try and render as much fat from beneath the skin as is possible before crisping them up by turning it up to 210c.

I usually do them for about an hour but as I am on a bit of a healthy-eating run in to christmas every little helps.

What should I serve them with that is tasty yet healthy? I'm thinkng quinoa but have never tried it.