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Tender duck legs with baby turnips

Tender duck legs with baby turnips

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A star rating of 4.8 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal374
fat19g
saturates5g
carbs19g
sugars8g
fibre4g
protein40g
low insalt0.57g
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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 carrot , trimmed, but left whole
  • 400ml hot chicken stock
  • 400g baby turnip , trimmed

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, May 2007

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A star rating of 4.8 out of 5.15 ratings
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