Tender Duck Legs With Baby Turnips Recipes

Steps:

• Preheat the oven to 325.
• Season the duck inside and out with 1/2 tsp salt and pepper.
• Truss and prick the skin of the lower breast, thigh, and back.
• Brown slowly on all sides in the hot oil in a stove top safe casserole.
• Pour out the fat and salt the duck and place it breast up in the casserole.
• Add the bouquet garni and cover the casserole.
• Roast for 60 minutes.
• Peel and chop the turnips into 3/4 inch dice.
• Drop into boiling salted water for 5 minutes and drain.
• Remove the duck from the oven. Degrease using a bulb baster.
• Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
• Baste the turnips on occasion.
• Remove from the oven, drain the duck and after untrussing place on a platter.
• Remove the turnips with a slotted spoon and arrange around the duck.
• Sprinkle with minced parsley.
• Degrease the cooking juices and serve with the duck.

Steps:

• Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper.
• Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl.
• Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes.
• Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate.
• Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
• Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley.

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.