Name: Confit Duck Leg with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 small duck legs; 1 tsp sea salt; 0.5 tsp black pepper; 2 sprig fresh thyme; 2 clove garlic; 1 medium carrot; 1 medium parsnip; 0.25 tsp duck fat; 0.25 tsp dried rosemary

Confit Duck Leg 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

Confit Duck Leg with Roasted Root Vegetables

Slow-roasted duck legs prepared confit-style until the skin is shatteringly crisp, served alongside a medley of tender, caramelized root vegetables.

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NUTRITION

Protein

34.2g

Fat

37.3g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

1.5 small duck legs

1 tsp sea salt

0.5 tsp black pepper

2 sprig fresh thyme

2 clove garlic

1 medium carrot

1 medium parsnip

0.25 tsp duck fat

0.25 tsp dried rosemary

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PREPARATION

1
Preheat your oven to 300°F and season the duck legs thoroughly on all sides with sea salt and black pepper.
2
Place the duck legs in a small, heavy-bottomed baking dish, skin-side up, tucked in with the fresh thyme sprigs and smashed garlic cloves.
3
Cover the dish tightly with foil and roast for 2 hours, allowing the duck to slow-cook in its own rendered fat until the meat is tender.
4
While the duck roasts, peel and slice the carrot and parsnip into even batons, then toss them with duck fat and dried rosemary.
5
Remove the duck from the oven, uncover the dish, and increase the oven temperature to 400°F.
6
Arrange the vegetables around the duck legs in the same pan and roast for another 25 minutes until the duck skin is shatteringly crisp and the vegetables are caramelized.