Rinse the duck legs, pat them dry with paper towels and season them with salt.

In a large bowl, add all the sauces, the mustard and the honey to make the marinade.

Stir everything together until the marinade is well combined.

Coat the duck legs in the marinade, turning them so they are covered on both sides.

Cover the bowl with a lid, shake it well to distribute the marinade, then refrigerate the duck legs overnight.

Take the duck legs out of the fridge and place them into an oven-safe roasting bag. You can either discard the remaining marinade or pour it into the bag.

Seal the roasting bag tightly.

Preheat the oven to 350°F (180°C). Place the pan in the oven and bake for 30 minutes.

Wash the carrots and potatoes, peel them, cut them into batons, place them in a microwave-safe bowl, add 1 tablespoon of water and microwave at 1000 watts for 2 minutes.

Peel the onion, slice it, sprinkle it with the dried herb mix or rosemary, add it to the vegetables and toss to combine.

Remove the duck legs from the oven, but do not turn the oven off. Carefully cut open the top of the roasting bag so you do not burn yourself.

Take the duck legs out of the bag.

Carefully pour the juices left in the bag into the bowl with the vegetables, mix everything well, then discard the bag.

Arrange the duck legs and the vegetables together in a baking dish.

Brush the duck legs generously with the blueberry jam.

Return the dish to the oven so the vegetables can finish cooking and the duck can absorb the blueberry flavors, about 15–20 minutes.

You can cover the dish loosely with aluminum foil if needed.

Remove the dish from the oven and check that the vegetables are tender and fully cooked.