NUTRITION

SERVINGS

INGREDIENTS

1 large 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 sprig fresh thyme

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and slice the carrots and parsnips into 1-inch thick rounds.

• 3

  Toss the vegetables with duck fat, sea salt, and black pepper on a rimmed baking sheet.

• 4

  Roast the vegetables for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

• 5

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

• 6

  Turn the heat to medium-low to slowly render the fat and crisp the skin for about 8-10 minutes.

• 7

  Add the smashed garlic clove and thyme sprig to the pan during the last 2 minutes of searing, spooning the hot fat over the duck.

• 8

  Flip the duck leg and cook for an additional 2 minutes on the flesh side until heated through.

• 9

  Plate the crispy duck leg alongside the roasted root vegetables and serve immediately.