TENDER DUCK LEGS WITH BABY TURNIPS

Tender duck legs with baby turnips image

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

Provided by Barney Desmazery

Time 2h20m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 374 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.57 milligram of sodium