Name: Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Duck leg (confit); 0.5 cup Carrots; 0.5 cup Parsnips; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Balsamic vinegar

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-cooked duck leg seared until the skin is shatteringly crisp, served with a medley of oven-roasted root vegetables and fresh thyme.

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NUTRITION

Protein

41.7g

Fat

59.9g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Duck leg (confit)

0.5 cup Carrots

0.5 cup Parsnips

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

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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 rounds.
3
Toss the vegetables with a small amount of rendered duck fat from the confit packaging, sea salt, and black pepper.
4
Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized.
5
Place the duck leg skin-side down in a cold cast-iron skillet, then turn the heat to medium.
6
Sear the duck for 6-8 minutes without moving it until the skin is deeply golden and crispy.
7
Flip the duck leg and cook for an additional 3 minutes to warm through.
8
Plate the crispy duck alongside the roasted vegetables, garnish with fresh thyme, and finish with a light drizzle of balsamic vinegar.