Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Duck leg confit; 0.5 cup Carrots; 0.5 cup Parsnips; 1 tsp Duck fat; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme; 1 tsp Balsamic glaze

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

Slow-cooked duck leg seared until the skin is shatteringly crisp, served over a bed of tender, caramelized roasted carrots and parsnips.

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NUTRITION

Protein

32.5g

Fat

67.9g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Duck leg confit

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Duck fat

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Balsamic glaze

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced carrots and parsnips with duck fat, sea salt, and black pepper until evenly coated.
3
Spread the vegetables in a single layer and roast for 20 minutes until they are tender and caramelized.
4
Place the duck leg confit in a cold cast-iron skillet, skin-side down.
5
Turn the heat to medium and cook slowly for 8 to 10 minutes to render the fat and achieve a golden, crispy skin.
6
Flip the duck carefully and cook for an additional 2 minutes to warm the meat through.
7
Plate the duck over the roasted root vegetables and garnish with fresh thyme and a drizzle of balsamic glaze.