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