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Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad
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.
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