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 large duck leg confit; 0.5 cup carrots; 0.5 cup parsnips; 1 tsp olive oil; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 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-cooked duck leg seared until the skin is shatteringly crisp, served over a bed of tender roasted carrots and parsnips with a hint of fresh thyme.

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NUTRITION

Protein

35.8g

Fat

62.9g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

1 large duck leg confit

0.5 cup carrots

0.5 cup parsnips

1 tsp olive oil

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

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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 uniform half-moons.
3
Toss the vegetables on the baking sheet with olive oil, sea salt, and black pepper until evenly coated.
4
Roast the root vegetables for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.
5
While the vegetables roast, place the duck leg skin-side down in a cold cast-iron skillet.
6
Turn the heat to medium-low to slowly render the fat and crisp the skin for approximately 10 minutes.
7
Once the skin is golden and shatteringly crisp, flip the leg and cook for an additional 3 minutes to ensure it is heated through.
8
Arrange the roasted vegetables on a plate, top with the crispy duck leg, and garnish with fresh thyme and a drizzle of balsamic vinegar.