YOUR SOLIN GENERATED RECIPE
Duck Confit with Roasted Root Vegetables
Slow-cooked duck legs seared until the skin is shatteringly crisp, paired with tender roasted carrots and parsnips infused with aromatic thyme.
INGREDIENTS
2 whole duck legs (confit)
0.5 cup carrots
0.5 cup parsnips
1 tsp fresh thyme
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp duck fat
PREPARATION
Preheat your oven to 400°F (200°C).
Peel the carrots and parsnips, then dice them into uniform half-inch cubes.
On a rimmed baking sheet, toss the diced vegetables with the duck fat, fresh thyme, sea salt, and black pepper until evenly coated.
Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and the edges are caramelized.
While the vegetables roast, place the duck legs skin-side down in a cold cast-iron or heavy-bottomed skillet.
Turn the heat to medium and cook for 8-10 minutes without moving them, allowing the fat to render and the skin to become golden and shatteringly crisp.
Flip the duck legs carefully and cook for an additional 2-3 minutes to ensure the meat is heated through.
Serve the crispy duck legs immediately alongside the roasted root vegetables.