• 6servings
  • 2minutes
  • 374calories

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Nutrition Info . . .

VitaminsA, B2, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ducks legs

  2. 1 onion , chopped

  3. 2 garlic cloves , chopped

  4. bundle of thyme , bay, rosemary and a whole red chilli, tied together

  5. 350g baby carrots , trimmed, but left whole

  6. 400ml hot chicken stock

  7. 400g baby turnips , trimmed

Instructions Jump to Ingredients ↑

  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.

  3. 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.


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