Duck confit with roasted rutabaga and balsamic sauce

Duck Confit with Roasted Rutabaga and Balsamic Sauce

This is a delicious and healthy keto friendly recipe for Duck Confit with Roasted Rutabaga and Balsamic Sauce.

Ingredients

• 4 Duck legs
• 2 cups of Duck fat
• 2 Rutabagas, peeled and cut into chunks
• 1/4 cup of Balsamic vinegar
• 2 tablespoons of Olive oil
• Salt and Pepper to taste

Instructions

1. Preheat your oven to 300 degrees F (150 degrees C).
2. Season the duck legs with salt and pepper. Place them in a baking dish and cover with the duck fat.
3. Cook in the preheated oven for about 2 hours, or until the duck is tender and easily pulls away from the bone.
4. While the duck is cooking, toss the rutabaga chunks in olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 30 minutes, or until they are golden and crispy.
5. Once the duck and rutabaga are done, remove them from the oven and let them rest for a few minutes.
6. In a small saucepan, heat the balsamic vinegar over medium heat until it reduces to a thick sauce.
7. Drizzle the balsamic sauce over the duck and rutabaga before serving.

Time

• Preparation Time: 15 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes

Nutritional Information

• Calories: 600
• Fat: 45g
• Carbohydrates: 15g
• Protein: 35g

Recipes (external)

• Diet Doctor recipes on Duck confit with roasted rutabaga and balsamic sauce
• Allrecipes Duck confit with roasted rutabaga and balsamic sauce
• Ruled.me recipes on Duck confit with roasted rutabaga and balsamic sauce
• Food.com recipes on Duck confit with roasted rutabaga and balsamic sauce
• Pinterest recipes on Duck confit with roasted rutabaga and balsamic sauce
• You Tube recipes on Duck confit with roasted rutabaga and balsamic sauce

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