YOUR SOLIN GENERATED RECIPE
Duck Confit with Roasted Root Vegetables
Slow-roasted duck legs crisped until the skin is shatter-crisp, served alongside a medley of tender, caramelized root vegetables and fragrant thyme.
INGREDIENTS
6 oz Duck leg confit
0.5 cup Carrots
0.5 cup Parsnips
2 cloves Garlic
1 tsp Fresh thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F.
Peel the carrots and parsnips, then slice them into 1-inch thick rounds.
Place the duck legs skin-side down in a cold, oven-proof cast-iron skillet.
Set the skillet over medium heat to slowly render the fat and begin crisping the skin for about 5 to 8 minutes.
Once enough fat has rendered into the pan, add the sliced carrots, parsnips, and smashed garlic cloves, tossing them to coat thoroughly.
Season the vegetables with the sea salt and black pepper.
Transfer the entire skillet to the oven and roast for 15 to 20 minutes until the vegetables are tender and the duck skin is golden and shatter-crisp.
Remove from the oven and garnish with fresh thyme leaves before serving hot.