Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad
13 Ingredients
  • 6 duck legs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon juice from 1 lemon
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon honey
  • 2 cups thinly sliced fennel (about 1 medium bulb)
  • 2 cups thinly sliced celery root (about 1 medium root)
  • 2 cups thinly sliced carrot (about 1 large carrot)
  • 2 cups thinly sliced beet (about 1 medium beet)
  • 3/4 cup thinly sliced shallots (about 3 medium)
  • 1 cup roughly chopped flat-leaf parsley
Nutrition
1050
53% daily value
6 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

151% 98

Saturated

156% 31

Trans

- 0

Monounsaturated

- 49

Polyunsaturated

- 13

Carbs

4% 13

Carbs (net)

- 9

Fiber

15% 4

Sugars

- 5

Sugars, added

- 0

Protein

56% 28

Cholesterol

57% 172

Sodium

36% 855

Calcium

9% 90

Magnesium

15% 62

Potassium

20% 943

Iron

40% 7

Zinc

32% 4

Phosphorus

56% 394

Vitamin A

31% 281

Vitamin C

34% 31

Thiamin (B1)

41% 0

Riboflavin (B2)

41% 1

Niacin (B3)

61% 10

Vitamin B6

46% 1

Folate equivalent (total)

20% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

11% 2

Vitamin E

23% 3

Vitamin K

184% 221
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