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, sugar 8g, salt 0.57 g

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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, sugar 8g, salt 0.57 g

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