YOUR SOLIN GENERATED RECIPE
Crispy Duck Confit with Roasted Root Vegetables
Slow-cooked duck leg seared until the skin is shatteringly crisp, served alongside a medley of tender, caramelized root vegetables.
INGREDIENTS
5 oz Duck leg (confit)
0.5 cup Carrots
0.5 cup Parsnips
0.5 tsp Duck fat
0.25 tsp Sea salt
0.25 tsp Black pepper
1 sprig Fresh thyme
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the carrots and parsnips, then slice them into uniform 1-inch medallions.
On the baking sheet, toss the vegetables with the duck fat, minced garlic, sea salt, and black pepper until well coated.
Roast the vegetables for 20 to 25 minutes, tossing once halfway through, until they are golden brown and tender.
While the vegetables are roasting, place the duck leg skin-side down in a cold cast-iron skillet.
Turn the heat to medium and sear the duck for 8 to 10 minutes without moving it, allowing the skin to become deeply golden and crispy.
Flip the duck leg carefully and cook for an additional 2 to 3 minutes until the meat is heated through.
Plate the crispy duck leg over the roasted root vegetables and garnish with fresh thyme leaves before serving.