Tender duck legs with baby turnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 duckslegs
- 1 onionchopped
- 2 garlic cloveschopped
- bundle of thymebay, rosemary and a whole red chilli, tied together
- 350g baby carrottrimmed, but left whole
- 400ml hot chicken stock
- 400g baby turniptrimmed
Nutrition: per serving
- kcal374
- fat19g
- saturates5g
- carbs19g
- sugars8g
- fibre4g
- protein40g
- salt0.57glow
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.
