DUCK LEG WITH BABY TURNIPS

A classic combination, if you have never tried braised duck, get ready for a great melt-in-the-mouth meal
 Serves 6

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
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.
Original Recipe Rick Stein French Odyssey
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