Duck Confit with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Duck Confit with Roasted Root Vegetables

Slow-roasted duck legs seared to a shatteringly crispy finish, served over a medley of tender, caramelized root vegetables and fresh thyme.

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NUTRITION

1,130kcal
Protein
63.6g
Fat
85.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

2 whole duck legs

1 cup carrots

0.5 cup parsnips

2 cloves garlic

2 sprigs fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Peel and chop the carrots and parsnips into one-inch chunks, then toss them on the baking sheet with minced garlic, sea salt, and black pepper.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and the edges are beautifully caramelized.

  • 4

    While the vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet.

  • 5

    Turn the heat to medium and cook for 8-10 minutes without flipping, allowing the fat to render out and the skin to become deeply golden and crispy.

  • 6

    Flip the duck legs for just 30 seconds to warm the meat through, then serve immediately over the roasted roots with a garnish of 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.

Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Duck Confit with Roasted Root Vegetables

Slow-roasted duck legs seared to a shatteringly crispy finish, served over a medley of tender, caramelized root vegetables and fresh thyme.

NUTRITION

1,130kcal
Protein
63.6g
Fat
85.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

2 whole duck legs

1 cup carrots

0.5 cup parsnips

2 cloves garlic

2 sprigs fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Peel and chop the carrots and parsnips into one-inch chunks, then toss them on the baking sheet with minced garlic, sea salt, and black pepper.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and the edges are beautifully caramelized.

  • 4

    While the vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet.

  • 5

    Turn the heat to medium and cook for 8-10 minutes without flipping, allowing the fat to render out and the skin to become deeply golden and crispy.

  • 6

    Flip the duck legs for just 30 seconds to warm the meat through, then serve immediately over the roasted roots with a garnish of fresh thyme.