Leg of duck with turnip vegetables and roast potatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the duck legs, dab dry and season with salt and pepper. Put the duck legs on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Peel and quarter the onion and add to the duck legs. Gradually add 1/2 litre of water. Peel and wash the potatoes.

2. 2

   Heat oil in a pan. Fry the potatoes for about 20 minutes at medium heat. Turn from time to time. Season with salt and pepper. Cut the turnip into thin slices, wash, peel and cut into thin sticks. Heat the fat in a pot. Sauté the turnip for about 3 minutes. Sprinkle with sugar and season with salt and pepper. Add 100 ml water, bring to the boil and cook for about 5 minutes. Wash the parsley and put something aside for garnishing. Chop the rest of the parsley finely and add to the vegetables.

3. 3

   Sauté the turnip for about 3 minutes. Sprinkle with sugar and season with salt and pepper. Add 100 ml water, bring to the boil and cook for about 5 minutes. Wash the parsley and put something aside for garnishing. Chop the rest of the parsley finely and add to the vegetables. Remove the legs of duck and keep warm. Pour frying stock through a sieve and bring to the boil with the wine. Stir cream and flour until smooth. Thicken the sauce with it. Season to taste with salt and pepper. Arrange duck legs, vegetables, potatoes and sauce on plates

4. 4

   Remove the legs of duck and keep warm. Pour frying stock through a sieve and bring to the boil with the wine. Stir cream and flour until smooth. Thicken the sauce with it. Season to taste with salt and pepper. Arrange duck legs, vegetables, potatoes and sauce on plates

5. 5

   Serve garnished with parsley

Nutrition Facts

KCAL
950 kcal

CARBS
32 g

FATS
64 g

PROTEINS
57 g