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 warm medley of roasted root vegetables and creamy white beans.
INGREDIENTS
1 whole duck leg confit
0.75 cup cannellini beans
0.5 cup carrots
0.5 cup parsnips
1 tsp fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp balsamic vinegar
1 cup baby spinach
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the diced carrots and parsnips on a baking sheet with a teaspoon of fat from the duck packaging, sea salt, and black pepper.
Roast the root vegetables for 20 minutes until they are tender and caramelized.
Place the duck leg skin-side down in a cold oven-safe skillet and turn the heat to medium.
Render the fat for 6-8 minutes without moving the duck until the skin becomes deeply golden and crispy.
Transfer the skillet to the oven for 5 minutes to ensure the duck is heated through.
During the last 3 minutes of roasting, stir the cannellini beans and fresh thyme into the vegetable tray.
Remove the tray from the oven and toss the warm vegetables and beans with baby spinach and balsamic vinegar until the greens just wilt.
Serve the crispy duck leg immediately atop the warm vegetable and bean hash.