Tender duck legs with baby turnips

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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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.
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.

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.

Per serving

374 kcalories, protein 40g, carbohydrate 19g, fat 19 g, saturated fat 5g, fibre 4g, salt 0.57 g

Latest comments and suggestions

• Rhian

  06 January 2008

  Rhian rated and commented on this recipe

  

  I had never cooked ducks legs like this before and I was amazed at how tender and succulent they were. Fantastic recipe!

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• I.X.B.DesMaz

  23 January 2008

  I.X.B.DesMaz commented on this recipe

  I cooked this for my homies and it was a taste explosion

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• I.X.B.DesMaz

  23 January 2008

  I.X.B.DesMaz rated this recipe

  

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• Belkey

  13 February 2008

  Belkey rated and commented on this recipe

  

  I did this for Christmas day, making it a few weeks in advance, putting it in the freezer and re-heating on the day. The only downside was that my veggies were, in my opinion, a little overcooked, although I am sure that baby carrotts don't need 1hr 30mins in anyones book!

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• Ann

  26 February 2008

  Ann rated and commented on this recipe

  

  It was my first time cooking duck. Although I spent over 20 mins preparing the duck, the overall dish was quite greasy. The duck was tender. Don't think I will do this one again.

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• AllyB

  16 March 2008

  AllyB rated and commented on this recipe

  

  I concur - braising is the best way to get a lovely juicy tender piece of duck. If you're lazy (like me), buy a pack of preprepared casserole veggies for about £1.50 from the big supermrkets, use garlic oil - generously - to brown the duck in, and then throw in rosemary sprigs whole. Even easier as zero chopping!

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• catbail

  15 April 2008

  catbail commented on this recipe

  Lovely tender duck. I used half chicken stock and half fresh orange juice with zest from two large oranges for a lovely, orangey gravy. Didn't put any veg in, just served veg on the side. Used the fat from browning the duck legs to roast potatoes, naughty but so nice! A great meal.

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• elizabeth

  24 July 2008

  elizabeth rated and commented on this recipe

  

  Had this at a dinner party then came home and made it for my Mum's birthday. Absolutey delicious and pretty low in calories for duck.

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• meal time

  29 July 2008

  meal time rated and commented on this recipe

  

  I used parsnips instead of turnips I used the rendered duck fat to roast hassleback potatoes then reduced the cooking stock and added plum sauce and cornflour to thicken enjoyed by all

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Ingredients

• 6 duck 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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 2 mins

Ingredients

• 6 duck 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

Per serving

374 kcalories, protein 40g, carbohydrate 19g, fat 19 g, saturated fat 5g, fibre 4g, salt 0.57 g

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