Name: Crispy Duck Confit with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Duck leg; 0.25 cup Carrots; 0.25 cup Parsnips; 0 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme; 1 tsp Garlic

Crispy 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

Crispy Duck Confit with Roasted Root Vegetables

Slow-cooked duck leg seared until the skin is shatteringly crisp, served over a bed of tender roasted carrots and parsnips infused with aromatic thyme.

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NUTRITION

Protein

32.5g

Fat

44.5g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Duck leg

0.25 cup Carrots

0.25 cup Parsnips

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds.
3
In a bowl, toss the sliced vegetables with olive oil, minced garlic, fresh thyme leaves, and half of the sea salt and black pepper.
4
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
5
While the vegetables roast, place the duck leg skin-side down in a cold cast-iron skillet.
6
Turn the heat to medium-low to slowly render the fat and crisp the skin for about 8-10 minutes without moving the leg.
7
Once the skin is golden and very crispy, flip the duck leg and cook for an additional 2-3 minutes to ensure it is heated through.
8
Season the duck with the remaining sea salt and black pepper, then serve immediately over the roasted root vegetables.