Tender duck legs with baby turnips
A classic combination, if you have never tried braised duck, get ready for a great melt-in-the-mouth meal
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Prep:20 mins
Cook:2 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 374
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fat 19g
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saturates 5g
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carbs 19g
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sugars 8g
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fibre 4g
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protein 40g
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salt 0.57g
Ingredients
- 6 ducks legs
- 1 onion, chopped
- 2 garlic cloves, chopped
- bundle of thyme, bay, rosemary and a whole red chilli, tied together
- 350g baby carrots, trimmed, but left whole
- 400ml hot chicken stock
- 400g baby turnips, trimmed
Tip
Simmering turnipsSimmering baby turnips in a pan with a knob of butter and a splash of water for about mins. You'll be left with perfectly cooked turnips.
Method
Heat oven to 180C/160C fan/gas 3. Heat a shallow casserole dish or flameproof roasting dish, then take your time to brown the duck legs slowly on all sides – a good 15-20 mins. Remove the duck from the pan, pour off all but 1 tbsp of fat, then add the onion, garlic and herb bundle. Cook for 5 mins, then toss in the carrots.
Nestle the duck legs, skin side up, among the vegetables, then pour over the stock. Roast for 1 hr until the stock is gently bubbling. Scatter the turnips into the puddles of stock between the duck legs, then return to the oven for 30-40 mins until the duck legs are very tender and the turnips are cooked.
