Tender duck legs with baby turnips

• ducks6

  legs

• onion↗1

  chopped

• garlic cloves↗2

  chopped

• thyme↗bundle of

  bundle of bay, rosemary and a whole red chilli, tied together

• baby carrot350g g

  trimmed, but left whole

• hot chicken stock↗400ml ml
• baby turnip400g g

  trimmed

Step-by-step instructions

1. 1

   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.

2. 2

   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.