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.

Crispy Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Slow-roasted duck leg crisped to perfection, served alongside caramelized parsnips and carrots infused with aromatic thyme.

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NUTRITION

820kcal
Protein
36.8g
Fat
61.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Confit duck leg

1 cup Carrots

0.5 cup Parsnips

2 whole Garlic cloves

1 tsp Fresh thyme leaves

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a large oven-safe cast-iron skillet.

  • 2

    Peel the carrots and parsnips, then slice them into uniform 1-inch chunks to ensure they roast evenly.

  • 3

    Place the duck leg skin-side down in the cold skillet, then turn the heat to medium to slowly render the fat until the skin is golden and crispy.

  • 4

    Transfer the duck to a plate and add the carrots, parsnips, and smashed garlic cloves to the skillet, tossing them thoroughly in the rendered duck fat.

  • 5

    Season the vegetables with fresh thyme, sea salt, and black pepper, ensuring every piece is well-coated.

  • 6

    Place the duck leg back into the skillet on top of the root vegetables and roast in the oven for 20 to 25 minutes until the vegetables are tender and caramelized.

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.

Crispy Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Slow-roasted duck leg crisped to perfection, served alongside caramelized parsnips and carrots infused with aromatic thyme.

NUTRITION

820kcal
Protein
36.8g
Fat
61.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Confit duck leg

1 cup Carrots

0.5 cup Parsnips

2 whole Garlic cloves

1 tsp Fresh thyme leaves

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a large oven-safe cast-iron skillet.

  • 2

    Peel the carrots and parsnips, then slice them into uniform 1-inch chunks to ensure they roast evenly.

  • 3

    Place the duck leg skin-side down in the cold skillet, then turn the heat to medium to slowly render the fat until the skin is golden and crispy.

  • 4

    Transfer the duck to a plate and add the carrots, parsnips, and smashed garlic cloves to the skillet, tossing them thoroughly in the rendered duck fat.

  • 5

    Season the vegetables with fresh thyme, sea salt, and black pepper, ensuring every piece is well-coated.

  • 6

    Place the duck leg back into the skillet on top of the root vegetables and roast in the oven for 20 to 25 minutes until the vegetables are tender and caramelized.