NUTRITION

SERVINGS

INGREDIENTS

1.5 large duck legs (confit)

0.5 cup carrots

0.5 cup parsnips

1 tsp duck fat

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 cup baby spinach

1 tsp balsamic vinegar

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and dice the carrots and parsnips into uniform 1/2-inch cubes for even roasting.

• 3

  On a rimmed baking sheet, toss the diced vegetables with the duck fat, sea salt, black pepper, and fresh thyme.

• 4

  Spread the vegetables in a single layer and roast for 20-25 minutes until they are tender and caramelized.

• 5

  While the vegetables are roasting, place the duck legs skin-side down in a cold cast-iron skillet.

• 6

  Turn the heat to medium and sear the duck for 8-10 minutes, allowing the fat to render and the skin to become golden and crispy.

• 7

  Flip the duck legs and transfer the skillet to the oven for the final 5 minutes of roasting to ensure they are heated through.

• 8

  Remove the duck from the oven and let it rest for 2 minutes on a cutting board.

• 9

  Toss the baby spinach with the hot roasted vegetables and balsamic vinegar directly on the baking sheet until the greens are just wilted.

• 10

  Plate the vegetable medley and top with the crispy duck legs to serve.