Name: Tender duck legs with baby turnips
Cook time: 2 min
Total time: 2 h 20 min
Yield: 6
Cuisine: French
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 carrot trimmed, but left whole; 400ml hot chicken stock; 400g baby turnip trimmed

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Tender duck legs with baby turnips

Tender duck legs with baby turnips

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 2 mins

A star rating of 4.8 out of 5.16 ratingsRate

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A classic combination, if you have never tried braised duck, get ready for a great melt-in-the-mouth meal

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Ingredients

Nutrition

Units:

MetricUS

6 ducks

legs
1 onion

chopped
2 garlic cloves

chopped
bundle of thyme

bay, rosemary and a whole red chilli, tied together
350g baby carrot

trimmed, but left whole
400ml hot chicken stock
400g baby turnip

trimmed

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Nutrition: per serving

kcal374
fat19g
saturates5g
carbs19g
sugars8g
fibre4g
protein40g
salt0.57g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

SIMMERING TURNIPS

Simmering 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.

Recipe from Good Food magazine, May 2007

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A star rating of 4.8 out of 5.16 ratings

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