Tender Duck Legs With Baby Turnips
In this recipe, tender duck legs are slowly browned and then roasted with aromatic herbs, vegetables, and a savory chicken stock until the meat is succulent and flavorful. The result is a hearty and comforting dish that is perfect for a cozy meal at home.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
2M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 374 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.57 milligram of sodium
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