- 6 duck legs
Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, chopped
- bundle of thyme, bay, rosemary and a whole red chilli, tied together
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 350g baby carrot, trimmed, but left whole
- 400ml hot chicken stock
- 400g baby turnip, trimmed
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
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.
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.