Crispy Duck Confit with Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Duck Confit with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Brussels Sprouts

Savor the rich flavors of a perfectly crispy duck confit paired with lightly seasoned, oven-roasted Brussels sprouts, enhanced by a delicate poached egg and egg whites. This dish delivers a refined, protein-packed meal with a harmonious balance of savory duck, subtly caramelized sprouts, and a velvety egg finish.

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NUTRITION

410kcal
Protein
35.2g
Fat
25g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Duck Leg Confit (150g)

1 whole egg (50g)

2 egg whites (66g total)

1 cup Brussels Sprouts (88g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, gently warm the duck leg confit in a skillet over medium heat. Increase the heat for the last few minutes to crisp up the skin.

  • 5

    In a small saucepan, bring water to a simmer and poach the whole egg and egg whites together until the whites set and the yolk remains slightly runny, about 3-4 minutes.

  • 6

    Plate the crispy duck leg, arrange the roasted Brussels sprouts alongside, and top with the poached egg mixture.

  • 7

    Finish with an extra light sprinkle of salt and pepper if desired, and serve immediately.

Crispy Duck Confit with Roasted Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Duck Confit with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Brussels Sprouts

Savor the rich flavors of a perfectly crispy duck confit paired with lightly seasoned, oven-roasted Brussels sprouts, enhanced by a delicate poached egg and egg whites. This dish delivers a refined, protein-packed meal with a harmonious balance of savory duck, subtly caramelized sprouts, and a velvety egg finish.

NUTRITION

410kcal
Protein
35.2g
Fat
25g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Duck Leg Confit (150g)

1 whole egg (50g)

2 egg whites (66g total)

1 cup Brussels Sprouts (88g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, gently warm the duck leg confit in a skillet over medium heat. Increase the heat for the last few minutes to crisp up the skin.

  • 5

    In a small saucepan, bring water to a simmer and poach the whole egg and egg whites together until the whites set and the yolk remains slightly runny, about 3-4 minutes.

  • 6

    Plate the crispy duck leg, arrange the roasted Brussels sprouts alongside, and top with the poached egg mixture.

  • 7

    Finish with an extra light sprinkle of salt and pepper if desired, and serve immediately.