YOUR SOLIN GENERATED RECIPE
Duck Confit with Roasted Root Vegetables
Slow-rendered duck leg confit paired with crispy roasted root vegetables for a meal that delivers a rich, melt-in-your-mouth experience.
INGREDIENTS
6.5 oz Duck leg confit
0.5 cup Carrots
0.5 cup Parsnips
0.5 tbsp Duck fat
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh thyme
1 tsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and prepare a rimmed baking sheet.
Peel the carrots and parsnips, then slice them into uniform 1-inch rounds or batons.
Toss the sliced vegetables on the baking sheet with the duck fat, sea salt, and black pepper until thoroughly coated.
Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and deeply caramelized.
While the vegetables roast, place the duck leg confit skin-side down in a cold cast-iron or heavy-bottomed skillet.
Turn the heat to medium-low and render the fat slowly for 10-12 minutes until the skin becomes exceptionally crispy and golden brown.
Flip the duck leg carefully and cook for an additional 2-3 minutes to ensure the meat is heated through.
Serve the crispy duck leg over the bed of roasted root vegetables and garnish with fresh thyme and parsley.