YOUR SOLIN GENERATED RECIPE
Crispy Duck Confit with Roasted Root Vegetables
Slow-cooked duck legs seared until the skin is shatteringly crisp, served over a medley of herb-roasted carrots and parsnips.
INGREDIENTS
2 medium duck legs (confit)
0.5 cup carrots
0.5 cup parsnips
1 tsp fresh thyme
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the carrots and parsnips and dice them into uniform one-inch chunks for even roasting.
In a medium bowl, toss the vegetables with a teaspoon of fat from the duck confit package, minced garlic, fresh thyme, sea salt, and black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes until they are tender and caramelized.
While the vegetables roast, place the duck legs skin-side down in a cold cast-iron skillet and turn the heat to medium.
Render the fat for 10 to 12 minutes without moving the legs until the skin becomes deeply golden and very crispy.
Flip the duck legs and cook for an additional 3 minutes to heat through before serving them immediately over the roasted root vegetables.