Name: Duck Confit with Herb-Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 whole Duck confit legs; 0.25 cup Fingerling potatoes; 0 tsp Duck fat; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh rosemary; 1 sprig Fresh thyme; 1 cup Fresh arugula; 1 tsp Lemon juice

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 Herb-Roasted Potatoes

Pan-seared duck confit legs served with golden herb-roasted potatoes for a meal that features a satisfyingly shatteringly crisp skin.

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NUTRITION

Protein

31.6g

Fat

45.4g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

0.75 whole Duck confit legs

0.25 cup Fingerling potatoes

0 tsp Duck fat

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

1 sprig Fresh thyme

1 cup Fresh arugula

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and prepare a small baking sheet.
2
Toss the halved fingerling potatoes with duck fat, rosemary, thyme, sea salt, and black pepper.
3
Roast the potatoes for 20-25 minutes until they are tender and golden brown.
4
Place the duck confit legs skin-side down in a cold cast-iron skillet over medium heat.
5
Sear the duck for 8-10 minutes without moving them until the skin is deeply browned and crispy.
6
Flip the legs and cook for 2-3 minutes more until heated through.
7
Toss the fresh arugula with lemon juice in a small bowl.
8
Serve the crispy duck alongside the roasted potatoes and the bright arugula salad.