Tender duck legs with baby turnips

Tender duck legs with baby turnips

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(11 ratings)

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Cooking time

Prep: 20 mins Cook: 2 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
374
protein
40g
carbs
19g
fat
19g
saturates
5g
fibre
4g
sugar
8g
salt
0.57g

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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Method

  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.

Recipe from Good Food magazine, May 2007

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Comments

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imafusspot's picture
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I was looking for cassoulet when I saw this recipe, but I had baby turnips anyway so I tried this, adding a couple of extra cassoulet ingredients as well, such as sausage. It turned out really well and it's not a fussy meal - it can be left in the oven a bit without coming to any harm. Oh, and I did use half cider, half stock, and bouquet garni instead of the bunch of garden herbs (well, it was raining!). As most contributors seem to vary the ingredients I thought it was okay. What creative cooks we are! ☺

amy_x1's picture

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.

sarawallace's picture
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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.

valoury's picture

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!!

princessdaisy's picture
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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.

yorkshirejen's picture
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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!

johnboy_t's picture
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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

biggles's picture
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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.

catbail's picture

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.

alisonball's picture
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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!

noddy21's picture
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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.

eleanormayo's picture
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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!

ilovedesmazery's picture
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I cooked this for my homies and it was a taste explosion

tlane_vulcan's picture
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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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