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 medium duck legs; 0.25 cup carrots; 0.25 cup parsnips; 0.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 sprig fresh thyme; 1 clove garlic

Confit Duck Leg with Roasted Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Confit Duck Leg with Roasted Root Vegetables

Slow-roasted duck legs with a shatteringly crisp skin served over a medley of caramelized carrots and parsnips seasoned with fresh thyme.

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NUTRITION

Protein

35.3g

Fat

45.9g

Carbs

10.2g

SERVINGS

1 serving

INGREDIENTS

1 medium duck legs

0.25 cup carrots

0.25 cup parsnips

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 clove garlic

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PREPARATION

1
Preheat your oven to 300°F and prick the duck skin all over with a needle to help the fat render during the slow-cooking process.
2
Season the duck legs thoroughly with sea salt and black pepper, then place them skin-side up in a heavy-bottomed baking dish.
3
Toss the chopped carrots and parsnips with olive oil, fresh thyme, and minced garlic before arranging them in a single layer around the duck.
4
Roast for 90 minutes until the meat is tender, then increase the heat to 400°F for 10 to 15 minutes to achieve a shatteringly crisp skin.
5
Let the dish rest for 5 minutes, allowing the juices to redistribute before serving the duck over the caramelized root vegetables.