Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 whole duck legs; 1 cup carrots; 0.5 cup parsnips; 1 tsp fresh thyme; 0.5 tsp sea salt; 0.5 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 with a shatteringly crispy skin served over a bed of tender, caramelized root vegetables infused with aromatic thyme.

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NUTRITION

Protein

36.4g

Fat

33.6g

Carbs

29.0g

SERVINGS

1 serving

INGREDIENTS

0.75 whole duck legs

1 cup carrots

0.5 cup parsnips

1 tsp fresh thyme

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp garlic

1 tsp balsamic vinegar

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PREPARATION

1
Preheat your oven to 375°F (190°C) and prepare a large oven-safe skillet.
2
Peel the carrots and parsnips, then slice them into one-inch thick diagonal coins.
3
Place the duck legs skin-side down in the cold skillet over medium heat to slowly render the fat for about 8 minutes until the skin begins to brown.
4
Remove the duck legs temporarily and toss the sliced carrots and parsnips into the rendered duck fat along with the sea salt, black pepper, and minced garlic.
5
Place the duck legs back into the skillet on top of the vegetables, skin-side up, and sprinkle the fresh thyme over everything.
6
Transfer the skillet to the oven and roast for 25 to 30 minutes until the vegetables are fork-tender and the duck skin is deeply golden and crispy.
7
Drizzle the balsamic vinegar over the roasted vegetables just before serving to add a bright, acidic finish to the rich dish.