Name: Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 whole duck leg confit; 0.5 cup carrots; 0.5 cup parsnips; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Duck Confit with Roasted Root Vegetables

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 Roasted Root Vegetables

Tender duck legs pan-seared until the skin is perfectly golden and crisp, served alongside a medley of earthy roasted carrots and parsnips.

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NUTRITION

Protein

71.7g

Fat

105.4g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

2 whole duck leg confit

0.5 cup carrots

0.5 cup parsnips

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel the carrots and parsnips, then dice them into uniform 1-inch cubes for even roasting.
3
In a medium bowl, toss the root vegetables with the sea salt, black pepper, and one teaspoon of the rendered duck fat found in the confit packaging.
4
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
5
While the vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet.
6
Turn the heat to medium and sear the duck legs for 8-10 minutes without flipping, allowing the fat to render and the skin to become deeply crispy.
7
Flip the duck legs and cook for an additional 2 minutes just to warm the meat through.
8
Arrange the roasted carrots and parsnips on a plate, top with the crispy duck legs, and garnish with fresh thyme leaves.