Name: Duck Confit with Herb-Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 whole duck leg confit; 0.5 cup fingerling potatoes; 1 tsp duck fat; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh rosemary; 1 tsp fresh thyme; 1 cup green beans; 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 leg confit with a shatteringly crisp skin served alongside golden herb-roasted potatoes and tender haricots verts.

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NUTRITION

Protein

47.3g

Fat

73.7g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

1.25 whole duck leg confit

0.5 cup fingerling potatoes

1 tsp duck fat

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup green beans

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 400°F.
2
Toss halved fingerling potatoes with duck fat, rosemary, thyme, salt, and pepper.
3
Roast potatoes on a sheet pan for 20 minutes until golden and tender.
4
Place duck legs skin-side down in a cold cast-iron skillet over medium heat.
5
Render the fat for 10 minutes until the skin is deeply golden and crispy.
6
Flip the duck and warm through for 2 minutes.
7
Steam green beans until bright green and tender-crisp, then toss with lemon juice.
8
Plate the crispy duck with the roasted potatoes and lemon-kissed green beans.