Name: Duck Confit with Herb Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 whole duck legs (confit); 0.25 cup yellow potatoes; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh rosemary; 1 tsp fresh thyme; 1 clove garlic

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

Slow-cooked duck legs seared until the skin is shatteringly crisp, served with golden herb-roasted potatoes and fresh rosemary.

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NUTRITION

Protein

31.1g

Fat

45.2g

Carbs

8.9g

SERVINGS

1 serving

INGREDIENTS

0.75 whole duck legs (confit)

0.25 cup yellow potatoes

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the yellow potatoes into half-inch cubes and place them on a parchment-lined baking sheet.
3
Toss the potatoes with olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.
4
Roast the potatoes in the oven for 20 to 25 minutes, flipping halfway through, until they are tender and golden brown.
5
While the potatoes roast, place the duck legs skin-side down in a cold cast-iron skillet.
6
Turn the heat to medium and cook the duck for 8 to 10 minutes without flipping, allowing the fat to render and the skin to become extremely crispy.
7
Flip the duck legs and cook for an additional 2 minutes to ensure the meat is heated through.
8
Plate the crispy duck legs alongside the herb-roasted potatoes and serve immediately.