NUTRITION

SERVINGS

INGREDIENTS

6 oz duck leg confit

1 cup carrots

0.5 cup parsnips

1 cup brussels sprouts

1 tsp duck fat

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon zest

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the sliced carrots, parsnips, and halved brussels sprouts on a large baking sheet with the duck fat, sea salt, and black pepper.

• 3

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

• 4

  While the vegetables roast, place the duck leg skin-side down in a cold cast-iron skillet.

• 5

  Turn the heat to medium and cook for 6-8 minutes without moving it, allowing the skin to become deeply golden and crispy.

• 6

  Flip the duck leg and cook for an additional 2-3 minutes until heated through.

• 7

  In a small bowl, combine the chopped parsley, lemon zest, and minced garlic to create the gremolata.

• 8

  Serve the crispy duck leg over the roasted root vegetables and garnish with the fresh gremolata.