YOUR SOLIN GENERATED RECIPE
Crispy Duck Confit with Herb-Roasted Root Vegetables
Savor the indulgent taste of crispy duck confit paired with a medley of herb-roasted carrots, parsnips, and turnips. The dish is finished with a light egg white garnish and a drizzle of olive oil, offering a balance of rich flavor and satisfying crunch, perfect for an elegant dinner that remains mindful of your macro needs.
INGREDIENTS
5 oz Duck Confit
50 g Carrot
50 g Parsnip
50 g Turnip
1 large Egg White
0.25 tsp Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Dice the carrots, parsnips, and turnips into uniform pieces for even roasting.
Toss the root vegetables with extra virgin olive oil, roughly chopped rosemary and thyme, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes or until tender and lightly caramelized.
Meanwhile, heat a non-stick skillet over medium-high heat. Place the duck confit skin-side down to crisp up for 3-4 minutes until the skin is golden and crispy.
Lightly warm the duck confit on the other side for an additional 2 minutes.
Quickly whip the egg white and gently cook it in the same pan as a thin, delicate layer (or serve it raw on top as a garnish if preferred).
Assemble the plate by arranging the roasted root vegetables, placing the crispy duck confit alongside, and topping with the cooked egg white.
Finish with an extra sprinkle of fresh herbs, salt, and pepper, and serve immediately.