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

Savor the rich, crispy duck confit paired beautifully with roasted root vegetables. The tender duck leg, slowly rendered to perfection, contrasts delightfully with the sweet earthiness of carrots and parsnips. Aromatic rosemary and red onion elevate the dish, making it a balanced and indulgent meal for any time of day.

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NUTRITION

551kcal
Protein
32.2g
Fat
32.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 leg Duck Leg Confit (150g)

1 medium Carrot

1 medium Parsnip

½ small Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Score the skin of the duck leg lightly to help render the fat and season with a pinch of salt and pepper.

  • 3

    Place the duck leg in a cold, oven-safe skillet or roasting pan, skin side down. Warm it on medium heat for a few minutes until the skin starts to crisp.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks or rounds, and thinly slice the red onion.

  • 5

    In a bowl, toss the vegetables with olive oil, chopped rosemary (reserve a little for garnish), and a light seasoning of salt and pepper.

  • 6

    Arrange the vegetables around the duck leg in the pan.

  • 7

    Place the pan in the oven and roast for about 25-30 minutes or until the duck skin is crispy and the vegetables are tender and golden.

  • 8

    Remove from the oven, garnish with the remaining fresh rosemary, and serve immediately.

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

Savor the rich, crispy duck confit paired beautifully with roasted root vegetables. The tender duck leg, slowly rendered to perfection, contrasts delightfully with the sweet earthiness of carrots and parsnips. Aromatic rosemary and red onion elevate the dish, making it a balanced and indulgent meal for any time of day.

NUTRITION

551kcal
Protein
32.2g
Fat
32.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 leg Duck Leg Confit (150g)

1 medium Carrot

1 medium Parsnip

½ small Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Score the skin of the duck leg lightly to help render the fat and season with a pinch of salt and pepper.

  • 3

    Place the duck leg in a cold, oven-safe skillet or roasting pan, skin side down. Warm it on medium heat for a few minutes until the skin starts to crisp.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks or rounds, and thinly slice the red onion.

  • 5

    In a bowl, toss the vegetables with olive oil, chopped rosemary (reserve a little for garnish), and a light seasoning of salt and pepper.

  • 6

    Arrange the vegetables around the duck leg in the pan.

  • 7

    Place the pan in the oven and roast for about 25-30 minutes or until the duck skin is crispy and the vegetables are tender and golden.

  • 8

    Remove from the oven, garnish with the remaining fresh rosemary, and serve immediately.