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 legs (confit); 1 cup Carrots; 0.5 cup Parsnips; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Garlic; 1 tsp Balsamic vinegar

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-roasted duck legs seared until the skin is shatteringly crisp, served alongside earthy root vegetables caramelized to perfection in aromatic duck fat.

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NUTRITION

Protein

62.6g

Fat

90.6g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

1.5 whole Duck legs (confit)

1 cup Carrots

0.5 cup Parsnips

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tsp Balsamic vinegar

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Place the duck legs skin-side down in a cold cast-iron skillet.
3
Turn the heat to medium-low and cook for 8-10 minutes to render the fat and achieve a golden, crispy skin.
4
Remove the duck and toss the sliced carrots and parsnips in the rendered duck fat remaining in the skillet.
5
Season the vegetables with the sea salt and black pepper.
6
Arrange the duck legs skin-side up and the vegetables on a parchment-lined baking sheet.
7
Roast for 15-20 minutes until the root vegetables are tender and caramelized.
8
Toss the vegetables with minced garlic and fresh thyme in the final 2 minutes of roasting.
9
Finish with a light drizzle of balsamic vinegar for a touch of balanced acidity before serving.