Name: Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 whole 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 tsp fresh thyme

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

Duck Confit with Roasted Root Vegetables

Slow-cooked duck legs seared until the skin is shatteringly crispy, served over a bed of tender roasted carrots and parsnips.

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NUTRITION

Protein

54.2g

Fat

91.3g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

1.5 whole 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 tsp fresh thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Peel the carrots and parsnips, then dice them into uniform 1-inch chunks.
3
In a bowl, toss the diced vegetables with the duck fat, sea salt, black pepper, and fresh thyme until well coated.
4
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until tender and golden brown.
5
While the vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet.
6
Turn the heat to medium and sear the duck for 8 to 10 minutes without moving them, allowing the fat to render and the skin to become deeply browned and crispy.
7
Flip the duck legs and heat for an additional 2 minutes to warm the meat through.
8
Arrange the roasted root vegetables on a plate and top with the crispy duck legs to serve.