Ingredients For Slow-Roasted Duck Leg And Crunchy Root Vegetable Salad Recipe
6 Duck legs
Kosher Salt And Freshly Ground Black Pepper
0.25 cup Olive oil
3 tablespoon Cider vinegar
1 tablespoon Juice from 1 lemon
1 teaspoon Fresh thyme leaves
0.25 teaspoon Honey
2 cup Thinly sliced fennel
2 cup Thinly sliced celery root
2 cup Thinly sliced carrot
2 cup Thinly sliced beet
0.75 cup Thinly sliced shallots
Nutrition value
334
calories per serving
19 g Fat12 g Protein36 g Carbs26 g FiberOther
Current Totals
19 g Fat
12 g Protein
36 g Carbs
26 g Fiber
MacroNutrients
Carbs
36 g
Protein
12 g
Fiber
26 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
802 mg
Iron
16 mg
Vitamin A
3119 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
80 mcg
Vitamin B12
0 mcg
Vitamin C
73 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
285 mg
Manganese
4 mg
Phosphorus
320 mg
Selenium
28 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
