Tender duck legs with baby turnips
POULTRY MAIN DISH RECIPES
An exemplary blend, on the off chance that you have never attempted braised duck, prepare for an extraordinary liquefy in-the-mouth dinner
Cooking Ingredients
- 6 ducks legs
- 1 onion, hacked
- 2 garlic cloves, hacked
- heap of thyme, sound, rosemary and an entire red bean stew, integrated
- 350g child carrot, managed, yet all the same left entirety
- 400ml hot chicken stock
- 400g child turnip, managed
Cooking Direction
Technique
Stage 1
Heat broiler to 180C/160C fan/gas 3. Heat a shallow goulash dish or flameproof broiling dish, then, at that point, take as much time as necessary to brown the duck legs gradually on all sides - a decent 15-20 mins. Eliminate the duck from the skillet, pour off everything except 1 tbsp of fat, then, at that point, add the onion, garlic and spice group. Cook for 5 mins, then throw in the carrots.
Stage 2
Settle the duck legs, skin side up, among the vegetables, then pour over the stock. Cook for 1 hr until the stock is delicately foaming. Dissipate the turnips into the puddles of stock between the duck legs, then, at that point, return to the stove for 30-40 mins until the duck legs are exceptionally delicate and the turnips are cooked.