Duck Fat Roasted Radishes & Leeks With Lemon & Herbs
Ingredients
- 2 bunches of radishes, tops cut off, washed and halved
- 2 Tbs. [aflink u="http://amzn.to/1DEyxsn"]duck fat[/aflink] (you can sub in [aflink u="http://amzn.to/1DEyn4p"]coconut oil[/aflink] for a vegan option)
- 1 medium leek, washed and chopped
- 1 tsp. [aflink u="http://amzn.to/1CVZbbu"]course sea salt [/aflink]
- Juice of 1 lemon
- 1/4 cup chopped flat leaf parsley
- 3 slices preserved lemons, chopped
Instructions
- Preheat the oven to 450 degrees.
- Add your halved radishes into a mixing bowl along with the duck fat and salt. Using clean hands, toss the radishes together with the duck fat and salt. The heat of your hands will melt the duck fat and allow it to coat the radishes.
- Transfer your radishes into a cast iron skillet, or a baking dish. Place them cut side down.
- Bake the radishes for ten minutes. Remove the radishes from the oven and add the chopped up leeks to the skillet. Bake for an additional 15-20 minutes. The radishes should be soft, and the leeks wilted and slightly crispy.
- Remove the pan from the oven and squeeze the juice of a lemon over the top of the radishes. Garnish with parsley and preserved lemons. Serve and enjoy!
