Tender duck legs with baby turnips

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• 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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• YorkshireJen

  11 December 2010

  YorkshireJen rated and commented on this recipe

  

  You do need to spend enough time rendering the fat off the duck or it will be a bit greasy, but if you take the time to do that it is an absolutely lovely supper dish. It changed my mind about turnips!

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• pinkie

  08 May 2011

  pinkie rated and commented on this recipe

  

  Great recipe, very quick and easy with excellent results. Couldn't get baby veg so used fullsized and chopped them up. Happened to have some duck stock so used that, the chilli in the bouquet garni added a subtle flavour. I served it with black beluga lentils dressed with a fresh tomatoey olive oil and lots of chopped parsley.

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• valerie

  08 May 2012

  valerie commented on this recipe

  I have cooked this recipe quite a few times and each time is better than the last. I leave out the chilli as we are not fans of it. But it is a lovely comfort dish. Like the the comment above I use duck stock as well. The baby turnips taste yummy!!

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• Sara

  18 September 2012

  Sara commented on this recipe

  This was delicious! I couldn't find baby turnips so substituted chunks of swede. Halfway through cooking I realised the gravy was going to be a bit runny (I use a range which is very gentle - often I need less liquid), so I added a handful of red lentils. An excellent way to cook duck legs, which often dry out when roasted.

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• Sara

  18 September 2012

  Sara rated this recipe

  

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• amy_x1

  05 February 2013

  amy_x1 commented on this recipe

  Loved this dish - I used baby parsnips though as at the time I couldn't get hold of baby turnips! Very succulent meat and very easy to prepare and make! Both my boyfriend and I loved it.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 2 mins

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

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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