OUT OF THIS WORLD
ROAST DUCK LEGS WITH TURNIPS, THYME AND HONEY
“Duck and turnips is a French classic but I like to do a mix of pale root vegetables, including celeriac and parsnips. Always choose young (not baby) veg, avoiding older, woody ones.”
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes Cooking: 1 hour
duck leg portions 4 (about 200 g each)
turnips 1.5 kg (or a mix of pale root vegetables such as parsnips, turnips and celeriac), peeled and cut into chunks
sea salt and freshly ground black pepper, to taste
fresh thyme 1 t
chicken stock 1 cup
honey 2 T
lemon juice 2 T
watercress, to garnish
Prick the duck skin all over, then pour boiling Cook over a low heat until the skin is crisp and golden. Turn over and briefly brown the other side. It should take about 15 minutes. Meanwhile, spread the vegetables on a baking tray lined with baking paper. Season and add the thyme. Once the duck portions are ready, remove from the pan and set aside. Season to taste. Pour the fat in the pan over the tray of vegetables. Roast the vegetables at 220°C for 30 minutes or until just tender. Place the reserved duck on the same tray, skin-side up, and roast for 15 minutes or until just cooked and still moist. Using the same pan you used to cook the duck, mix the stock, honey and lemon juice. Gently heat to blend, then spoon over the duck and vegetables. Roast for a further 5 minutes. Garnish with watercress.
