Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

Name: Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters thinly sliced beet (about 1 medium beet); 473 milliliters thinly sliced carrot (about 1 large carrot); 473 milliliters thinly sliced celery root (about 1 medium root); 3 Tbsps cider vinegar; 6 duck legs; 473 milliliters thinly sliced fennel (about 1 medium bulb); 237 milliliters roughly chopped flat-leaf parsley; 1 teaspoon fresh thyme leaves; 0 teaspoons honey; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp juice from 1 lemon; 59 milliliters olive oil; 177 milliliters thinly sliced shallots (about 3 medium)

You can never have too many main course recipes, so give Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad a try. This recipe serves 6. One serving contains 530 calories, 49g of protein, and 29g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Head to the store and pick up olive oil, thyme leaves, shallots, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Adjust an oven rack to the center position and preheat the oven to 300°F. Pat duck legs dry with paper towels, then season with salt and pepper. Set skin-side down in a wide, oven-safe non-stick or cast iron skillet. Set over medium heat and cook until the skin is golden brown and begins to crisp, about 8 minutes.

Ingredients you will need

Salt And Pepper

Duck Leg

Equipment you will use

Paper Towels

Frying Pan

Oven

Transfer the skillet to the oven. Roast for 1 hour, then flip the duck legs, and roast for another hour.

Ingredients you will need

Duck Leg

Equipment you will use

Frying Pan

Oven

Meanwhile, in a large bowl, whisk together the olive oil, vinegar, lemon juice, thyme leaves, and honey. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Thyme

Lemon Juice

Olive Oil

Vinegar

Honey

Equipment you will use

Whisk

Bowl

Add fennel, celery root, carrot, beets, shallots, and parsley to the bowl and toss to combine. Cover with plastic wrap and set aside until duck is cooked.

Ingredients you will need

Celeriac