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.

Crispy Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Slow-roasted duck leg seared until the skin is shatteringly crisp, served over a bed of caramelized carrots and parsnips with a hint of fresh thyme.

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NUTRITION

756kcal
Protein
32.6g
Fat
55g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 large duck leg (confit)

0.75 cup carrots

0.75 cup parsnips

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 whole garlic cloves

1 sprig fresh thyme

1 tsp balsamic vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and slice the carrots and parsnips into uniform rounds, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

  • 3

    Roast the root vegetables for 20 to 25 minutes until they are tender and show golden caramelized edges.

  • 4

    While the vegetables roast, place the duck leg skin-side down in a cold cast-iron skillet.

  • 5

    Turn the heat to medium and cook for 8 to 10 minutes without moving the duck, allowing the fat to render and the skin to become deeply golden and crisp.

  • 6

    Add the whole garlic cloves and the thyme sprig to the skillet during the last 3 minutes of searing to infuse the rendered fat with aromatics.

  • 7

    Flip the duck leg carefully and cook for an additional 2 minutes on the flesh side just to warm it through.

  • 8

    Arrange the roasted carrots and parsnips on a plate, top with the crispy duck leg, and finish with a light drizzle of balsamic vinegar.

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.

Crispy Duck Confit with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Duck Confit with Roasted Root Vegetables

Slow-roasted duck leg seared until the skin is shatteringly crisp, served over a bed of caramelized carrots and parsnips with a hint of fresh thyme.

NUTRITION

756kcal
Protein
32.6g
Fat
55g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 large duck leg (confit)

0.75 cup carrots

0.75 cup parsnips

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 whole garlic cloves

1 sprig fresh thyme

1 tsp balsamic vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and slice the carrots and parsnips into uniform rounds, then toss them on the baking sheet with olive oil, sea salt, and black pepper.

  • 3

    Roast the root vegetables for 20 to 25 minutes until they are tender and show golden caramelized edges.

  • 4

    While the vegetables roast, place the duck leg skin-side down in a cold cast-iron skillet.

  • 5

    Turn the heat to medium and cook for 8 to 10 minutes without moving the duck, allowing the fat to render and the skin to become deeply golden and crisp.

  • 6

    Add the whole garlic cloves and the thyme sprig to the skillet during the last 3 minutes of searing to infuse the rendered fat with aromatics.

  • 7

    Flip the duck leg carefully and cook for an additional 2 minutes on the flesh side just to warm it through.

  • 8

    Arrange the roasted carrots and parsnips on a plate, top with the crispy duck leg, and finish with a light drizzle of balsamic vinegar.