Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large duck leg confit; 0.5 cup parsnips; 0.5 cup carrots; 0.25 cup cooked green lentils; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp balsamic vinegar; 1 cup arugula

Crispy 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

Crispy Duck Confit with Roasted Root Vegetables

Slow-roasted duck leg seared until the skin is shatteringly crisp, served over a bed of earthy root vegetables and peppery arugula.

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NUTRITION

Protein

41.6g

Fat

59.4g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

1 large duck leg confit

0.5 cup parsnips

0.5 cup carrots

0.25 cup cooked green lentils

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

1 cup arugula

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PREPARATION

1
Preheat your oven to 400°F.
2
Place the duck leg, skin-side down, in a cold oven-proof skillet and turn the heat to medium.
3
Render the fat for 5 to 7 minutes until the skin is golden and very crisp.
4
Remove the duck from the skillet and set it aside, leaving about 1 tablespoon of the rendered fat in the pan.
5
Add the diced parsnips and carrots to the skillet, tossing them in the duck fat with sea salt and black pepper.
6
Transfer the skillet to the oven and roast the vegetables for 18 minutes until tender and caramelized.
7
Stir the cooked lentils and fresh thyme into the vegetable mixture.
8
Place the duck leg back into the skillet on top of the vegetables and roast for another 5 minutes to heat through.
9
Arrange a bed of fresh arugula on a plate and top with the roasted vegetable and lentil mixture.
10
Place the crispy duck leg on top and finish with a drizzle of balsamic vinegar over the entire dish.