Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 whole Duck legs; 0.5 cup Carrots; 0.5 cup Parsnips; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Balsamic vinegar

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.

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Pan-seared duck legs with a shatteringly crispy skin served over a medley of tender, caramelized roasted root vegetables.

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NUTRITION

Protein

32.2g

Fat

34.2g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

0.75 whole Duck legs

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Balsamic vinegar

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and dice the carrots and parsnips into half-inch cubes to ensure even roasting.
3
Toss the root vegetables with the minced garlic, fresh thyme, sea salt, and black pepper, using a small amount of the fat from the duck legs if they are pre-confit.
4
Spread the vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly browned.
5
While the vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet.
6
Turn the heat to medium-low and slowly render the fat for 10-12 minutes until the skin is deeply golden and very crispy.
7
Flip the duck legs and transfer the skillet to the oven for the last 5 minutes of the vegetable roasting time to heat through.
8
Drizzle the roasted vegetables with balsamic vinegar and serve alongside the crispy duck legs.