NUTRITION

SERVINGS

INGREDIENTS

6 oz duck leg confit

0.5 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and dice the carrots and parsnips into 1-inch chunks, and halve the Brussels sprouts.

• 3

  Toss the vegetables with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

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

• 6

  Turn the heat to medium and cook for 8-10 minutes without moving the duck to render the fat and achieve a deep golden, crispy skin.

• 7

  Flip the duck leg and cook for an additional 2-3 minutes until heated through.

• 8

  Plate the roasted root vegetables and place the crispy duck leg on top, garnishing with fresh thyme leaves.