Name: Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 whole duck leg confit; 1 cup carrots; 1 cup parsnips; 1 tsp fresh thyme; 0.5 tsp sea salt; 0.5 tsp black pepper; 1 tsp garlic

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 legs seared until the skin is shatteringly crispy, served alongside a medley of caramelized carrots and parsnips.

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NUTRITION

Protein

55.7g

Fat

87.9g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

1.5 whole duck leg confit

1 cup carrots

1 cup parsnips

1 tsp fresh thyme

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and slice the carrots and parsnips into 1-inch chunks.
3
Toss the root vegetables with the sea salt, black pepper, and minced garlic in a roasting pan.
4
Roast the vegetables for 20 minutes until they begin to soften and turn golden brown.
5
Place the duck legs in a cold cast-iron skillet, skin-side down.
6
Turn the heat to medium and render the fat for 8-10 minutes until the skin is golden and crispy.
7
Flip the duck legs and transfer the skillet to the oven, or place the duck directly on top of the roasting vegetables.
8
Roast for an additional 10 minutes until the duck is heated through and the vegetables are tender.
9
Garnish the dish with fresh thyme leaves before serving.