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Tender duck legs with baby turnips

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

  • Prep: 20 mins
    Cook: 2 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 374
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 8
  • Protein 40
  • Fat 19
  • Fibre 4
  • Salt 0.57

Nutrition per serving

  • Calories 374
  • Carbohydrates 19
  • Saturated Fat 5
  • Sugar 8
  • Protein 40
  • Fat 19
  • Fibre 4
  • Salt 0.57

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

Tip

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.

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.

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