Name: 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; 1 cup carrots; 0.5 cup parsnips; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme; 2 cup baby spinach

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

Duck Confit with Roasted Root Vegetables

Slow-cooked duck legs seared to achieve a shatteringly crispy skin, served over a bed of caramelized root vegetables and tender wilted greens.

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NUTRITION

Protein

56.6g

Fat

92.4g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

1.5 whole duck leg confit

1 cup carrots

0.5 cup parsnips

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

2 cup baby spinach

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into uniform bite-sized pieces to ensure even cooking.
3
Toss the root vegetables with avocado oil, sea salt, and black pepper on the prepared baking sheet.
4
Roast the vegetables for 22 minutes, tossing halfway through, until they are tender and have developed golden caramelized edges.
5
Place the duck legs skin-side down in a cold cast-iron skillet and turn the heat to medium-low.
6
Cook the duck for 10-12 minutes without moving them, allowing the fat to render out and the skin to become deeply crispy.
7
Flip the duck legs and cook for an additional 3 minutes to warm through, then remove from the pan.
8
Add the baby spinach to the remaining duck fat in the skillet and sauté for 1 minute until just wilted, then serve immediately with the duck and vegetables garnished with fresh thyme.