Name: Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz duck leg confit; 1 cup carrots; 0.5 cup parsnips; 0.5 cup daikon radish; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic; 0.5 tbsp duck fat

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

Slow-roasted duck leg crisped to perfection in its own fat, served alongside a medley of tender, caramelized root vegetables and aromatic thyme.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.3g

Fat

67.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz duck leg confit

1 cup carrots

0.5 cup parsnips

0.5 cup daikon radish

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

0.5 tbsp duck fat

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Peel and chop the carrots, parsnips, and daikon radish into uniform one-inch chunks to ensure even cooking.
3
On the baking sheet, toss the root vegetables with the duck fat, sea salt, and black pepper until well coated.
4
Spread the vegetables in a single layer and roast for 15 minutes, stirring once to encourage even browning.
5
Place the duck leg confit on the baking sheet, skin-side up, nestling it among the partially roasted vegetables.
6
Roast for another 15 to 20 minutes until the duck skin is golden and shatteringly crisp and the vegetables are tender.
7
In the final two minutes of roasting, sprinkle the minced garlic and fresh thyme over the vegetables for a fragrant finish.
8
Remove from the oven and let the duck rest for a few minutes before serving alongside the caramelized root medley.