NUTRITION

SERVINGS

INGREDIENTS

6 oz Duck leg confit

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Duck fat

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 cup Baby kale

0.5 tbsp Balsamic vinegar

PREPARATION

• 1

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

• 2

  Peel and dice the carrots and parsnips into half-inch cubes, then toss them on the baking sheet with duck fat, sea salt, black pepper, and the leaves from the fresh thyme sprig.

• 3

  Spread the root vegetables in a single layer and roast for 20 to 25 minutes, tossing halfway through, until they are tender and beautifully caramelized.

• 4

  While the vegetables are finishing, place a cast-iron skillet over medium heat.

• 5

  Place the duck leg skin-side down in the dry skillet and sear for 6 to 8 minutes, allowing the fat to render further until the skin is golden and shatteringly crispy.

• 6

  Carefully flip the duck leg and cook for another 2 minutes just to ensure the meat is heated through to the bone.

• 7

  Remove the duck from the pan and set aside; immediately add the baby kale to the hot skillet and toss for 1 minute until just wilted by the residual heat and duck drippings.

• 8

  Arrange the roasted root vegetables and wilted kale on a plate, place the crispy duck leg on top, and finish with a light drizzle of balsamic vinegar.