YOUR SOLIN GENERATED RECIPE
Crispy Duck Confit with Roasted Root Vegetables
Slow-cooked duck leg seared until the skin is shatteringly crisp, served over a bed of tender, caramelized roasted root vegetables infused with aromatic thyme.
INGREDIENTS
5.5 oz duck leg confit
1 medium carrot
0 medium parsnip
2 cloves garlic
2 sprigs fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the carrot and parsnip, then slice them into one-inch thick rounds or batons.
Toss the vegetables with the sea salt, black pepper, and one teaspoon of the rendered fat from the duck confit packaging.
Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until caramelized and tender.
While the vegetables roast, place the duck leg skin-side down in a cold cast-iron or heavy-bottomed skillet.
Turn the heat to medium and cook for 8 to 10 minutes without moving the duck, allowing the fat to render and the skin to become deeply golden and crispy.
Carefully flip the duck leg and add the garlic cloves and thyme sprigs to the pan, basting the duck with the hot fat for an additional 2 minutes.
Remove the duck from the pan and let it rest for a moment before serving atop the roasted root vegetables.