Serious Eats: Recipes

Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

[Photograph: Kerry Saretsky]

The trick to this recipe is time—spent doing something else. The slaw is easy: Just run all the vegetables through a food processor or a mandoline for thin discs of celery root, beet, carrot, and fennel, then leave them to mingle and marry in an apple cider vinegar vinaigrette. The duck gets put into a low oven for two hours with next to no interference. Two hours later, come back, and you have salty, crispy duck and crunchy, deeply vegetal, and bright slaw.

Note: All vegetables can be sliced on a mandoline or a food processer fitted with a thin slicing blade.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/10/slow-roasted-duck-leg-crunchy-root-vegetable-salad-recipe.html

© Serious Eats