NUTRITION

SERVINGS

INGREDIENTS

6 oz Duck leg confit

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tsp Balsamic vinegar

PREPARATION

• 1

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

• 2

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

• 3

  In a mixing bowl, toss the sliced root vegetables with the sea salt, black pepper, minced garlic, and half of the fresh thyme and rosemary.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until they are tender and caramelized.

• 5

  While the vegetables are roasting, place the duck leg confit skin-side down in a cold cast-iron skillet.

• 6

  Turn the heat to medium-low to slowly render the fat and crisp the skin, which should take about 8 to 10 minutes.

• 7

  Once the skin is deep golden and crispy, flip the duck leg and cook for an additional 2 to 3 minutes until the meat is heated through.

• 8

  Plate the roasted carrots and parsnips and place the crispy duck leg on top.

• 9

  Finish the dish with a light drizzle of balsamic vinegar and a garnish of the remaining fresh herbs.