Duck Legs with Baby Turnips

Serves 6:

Preparation: 25 mins

Cooking Time: 1½ hours

Ingredients:

6 duck legs

1 onion chopped

2 garlic cloves, chopped

Bundle of thyme, bay, rosemary and a whole red chilli, tied together

350g/12oz baby carrots, trimmed but left whole

400ml/14fl oz hot chicken stock

400mg14oz baby Turnips, trimmed

AND THIS IS WHAT YOU DO…

1.  Heat oven to 180c/160c fan/gas4.  Heat a shallow casserole dish or flameproof roasting dish, then take your time to to brown the duck legs slowly on all sides – a good 15-20 minutes.

2.  Remove the duck from the pan, pour off all but 1 tablespoon of fat, then add the onion , garlic and herb bundle.

3.  Cook for five minutes, then toss in the carrots.

4.  Nestle the duck legs, skin side up, among the vegetables, then pour over the stock. Make sure the duck is only partially covered with liquid so that the skin goes crisp, while the meat gently cooks. Roast for 1 hour until the stock is gently bubbling.

5.  Scatter the Turnips into the puddles of stock between the duck legs, then return to the oven for 30-40 minutes until the duck legs are very tender and the turnips are cooked.