YOUR SOLIN GENERATED RECIPE
Duck Confit with Roasted Root Vegetables
Tender duck legs seared until the skin is shatteringly crisp, paired with a medley of oven-roasted root vegetables seasoned with fragrant thyme.
INGREDIENTS
1.5 whole Duck legs (confit)
0.5 cup Carrots
0.5 cup Parsnips
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh thyme
1 tsp Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced carrots and parsnips with olive oil, sea salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
While the vegetables roast, remove the duck legs from their packaging and gently wipe away excess fat with a paper towel.
Place the duck legs skin-side down in a cold cast-iron or heavy-bottomed skillet, then turn the heat to medium.
Sear the duck for 8-10 minutes without moving it, allowing the fat to render and the skin to become golden and crispy.
Flip the duck legs and cook for an additional 2 minutes to heat through, then remove from the pan.
Stir the minced garlic and fresh thyme into the roasted vegetables during the last 2 minutes of their cooking time.
Plate the crispy duck legs over the roasted root vegetable medley and serve immediately.