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 whole duck leg confit; 1 cup carrots; 0.5 cup parsnips; 2 cup arugula; 1 tbsp balsamic vinegar; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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 leg crisped to perfection served over a medley of caramelized root vegetables and peppery arugula for a rich, savory finish.

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NUTRITION

Protein

37.5g

Fat

50.8g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1 whole duck leg confit

1 cup carrots

0.5 cup parsnips

2 cup arugula

1 tbsp balsamic vinegar

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F.
2
Place the duck leg skin-side down in a cold cast-iron skillet to begin rendering the fat over medium heat.
3
Peel and slice the carrots and parsnips into uniform 1-inch rounds.
4
Add the sliced vegetables to the skillet around the duck leg, tossing them to coat thoroughly in the rendered duck fat.
5
Transfer the skillet to the oven and roast for 20 to 25 minutes until the duck skin is golden and the vegetables are tender.
6
In a medium bowl, whisk together the balsamic vinegar and fresh thyme.
7
Toss the arugula with the balsamic dressing and serve as a fresh base for the crispy duck and roasted vegetables.