Crispy Duck Confit with Roasted Root Vegetables

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

Crispy Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Enjoy a savory twist with tender crispy duck confit paired with a medley of roasted root vegetables. The flavorful duck infuses the dish with rich aroma while the caramelized carrots and parsnips add a touch of natural sweetness, making this dish both luxurious and balanced.

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NUTRITION

452kcal
Protein
31.3g
Fat
29.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Leg Confit

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the duck leg confit on a baking sheet lined with parchment paper. Using a sharp knife, gently score the skin to enhance crisping.

  • 3

    Peel the carrot and parsnip, then cut them into evenly sized sticks or chunks.

  • 4

    Toss the root vegetables with olive oil, salt, and pepper. Arrange them around the duck on the baking sheet.

  • 5

    Scatter the fresh rosemary and thyme sprigs over the duck and vegetables.

  • 6

    Roast in the oven for 25-30 minutes, or until the duck skin is crispy and the vegetables are tender and caramelized.

  • 7

    Once done, remove from the oven and let it rest for a few minutes before serving.

Crispy Duck Confit with Roasted Root Vegetables

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

Crispy Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Enjoy a savory twist with tender crispy duck confit paired with a medley of roasted root vegetables. The flavorful duck infuses the dish with rich aroma while the caramelized carrots and parsnips add a touch of natural sweetness, making this dish both luxurious and balanced.

NUTRITION

452kcal
Protein
31.3g
Fat
29.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck Leg Confit

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the duck leg confit on a baking sheet lined with parchment paper. Using a sharp knife, gently score the skin to enhance crisping.

  • 3

    Peel the carrot and parsnip, then cut them into evenly sized sticks or chunks.

  • 4

    Toss the root vegetables with olive oil, salt, and pepper. Arrange them around the duck on the baking sheet.

  • 5

    Scatter the fresh rosemary and thyme sprigs over the duck and vegetables.

  • 6

    Roast in the oven for 25-30 minutes, or until the duck skin is crispy and the vegetables are tender and caramelized.

  • 7

    Once done, remove from the oven and let it rest for a few minutes before serving.