NUTRITION

SERVINGS

INGREDIENTS

1.5 whole duck legs (confit)

1 cup carrots

0.5 cup parsnips

1 tsp duck fat

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

1 sprig fresh thyme

PREPARATION

• 1

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

• 2

  Peel the carrots and parsnips, then slice them into 1-inch thick diagonal rounds.

• 3

  Toss the vegetables on the baking sheet with duck fat, sea salt, black pepper, and finely chopped rosemary leaves.

• 4

  Roast the vegetables for 20 minutes, tossing halfway through, until they begin to soften and brown.

• 5

  While vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet over medium heat to slowly render the fat.

• 6

  Once the skin is golden and shatteringly crisp (about 6-8 minutes), flip the duck legs and add the thyme sprig to the pan.

• 7

  Transfer the skillet to the oven and roast for an additional 10 minutes alongside the vegetables until the duck is heated through and the vegetables are tender.

• 8

  Plate the crispy duck legs over the bed of caramelized root vegetables and serve immediately.