Dinner · Moroccan · 15 min
Moroccan Ras el Hanout Duck Confit with Braised Lentils and Sweet Potato
- Calories
- 455
- Protein
- 13g
- Carbs
- 59g
- Fat
- 15g
Ingredients
- 1 each duck confit leg
- 0.5 cup lentils
- 0.5 cup carrots
- 0.25 cup yellow onion
- 1 clove garlic
- 0.5 cup chicken broth
- 1 cup sweet potato
- 1 tbsp olive oil
- 1 tsp ras el hanout
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C).
- 02Peel and cut the sweet potato into 1-inch cubes. In a bowl, toss the sweet potatoes with olive oil, Ras el Hanout spice blend, and salt.
- 03Spread the seasoned sweet potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
- 04While potatoes roast, heat a skillet over medium heat. Add diced yellow onion and minced garlic, cooking for 2-3 minutes until fragrant.
- 05Add the cooked duck confit leg, cooked brown lentils, sliced carrots, and chicken broth to the skillet. Cover and braise over medium-low heat for 8-10 minutes until the carrots are tender and the duck confit is heated through to a safe internal temperature of 165°F (74°C).
- 06Spoon the warm braised duck and lentil mixture into a serving dish, arrange the roasted sweet potatoes alongside, and finish with freshly cracked black pepper.
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