Tender duck legs with baby turnips

400 kcal or less 6 servings baby carrot baby carrots baby turnips braise casserole chicken stock duck legs fowl mains make ahead over an hour stew thyme turnip turnips

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Source

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

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.