NUTRITION

SERVINGS

INGREDIENTS

6 oz duck leg confit

1 medium carrot

1 medium parsnip

0.5 cup radishes

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the carrot and parsnip, then cut them into 1-inch chunks; halve the radishes.

• 3

  Place the vegetables on the baking sheet and toss with sea salt, black pepper, and fresh thyme, using a small amount of the rendered fat from the duck packaging to coat.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

• 5

  While the vegetables roast, place the duck leg skin-side down in a cold non-stick skillet.

• 6

  Turn the heat to medium and sear for 8-10 minutes without moving it, allowing the fat to render and the skin to become deeply golden and crispy.

• 7

  Flip the duck leg and cook for an additional 2-3 minutes until heated through to the center.

• 8

  Drizzle the balsamic vinegar over the roasted vegetables and serve immediately alongside the crispy duck leg.