Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 whole Duck leg confit; 1 cup Carrots; 0.25 cup Parsnips; 0.5 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 roasted carrots and parsnips infused with aromatic thyme.

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NUTRITION

Protein

54.2g

Fat

89.6g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

1.5 whole Duck leg confit

1 cup Carrots

0.25 cup Parsnips

0.5 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 (200°C) and line a baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1-inch chunks, then toss them in a bowl with the duck fat, sea salt, black pepper, and fresh thyme.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
4
While the vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet, then turn the heat to medium.
5
Sear the duck for 8-10 minutes without flipping, allowing the fat to render and the skin to become deeply golden and crispy.
6
Flip the duck briefly for 1 minute to warm through the other side, then remove from the heat.
7
Plate the crispy duck legs alongside the roasted root vegetables and drizzle with the balsamic glaze before serving.