Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 whole duck leg confit; 0.5 cup carrots; 0.5 cup parsnips; 1 clove garlic; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 seared to a golden crispness, served over a medley of tender, caramelized root vegetables finished with a bright balsamic drizzle.

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NUTRITION

Protein

43.0g

Fat

81.9g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

1.5 whole duck leg confit

0.5 cup carrots

0.5 cup parsnips

1 clove garlic

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and dice the carrots and parsnips into uniform 1-inch chunks, then finely mince the garlic.
3
Toss the root vegetables with the garlic, sea salt, black pepper, and a teaspoon of rendered fat from the duck packaging.
4
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
5
Place the duck legs skin-side down in a cold cast-iron skillet and turn the heat to medium.
6
Sear the duck for 8-10 minutes without moving it to allow the skin to become deeply golden and crispy.
7
Flip the duck legs and transfer the skillet to the oven for the final 5 minutes of the vegetable roasting time.
8
Plate the crispy duck over the roasted vegetables, garnish with fresh thyme leaves, and finish with a drizzle of balsamic vinegar.