Turnip stew with duck legs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the duck legs and boil them in 1 1/4 litre salted water. Peel the onions. Add bay leaf, peppercorns and 1 onion to the legs. Bring everything to the boil and cook over medium heat for about 45 minutes.

2. 2

   Peel, wash and cut the potatoes into pieces. Cut turnips into thick slices, peel, dice and wash. Clean, wash and cut leek into rings. Take duck legs out of the broth.

3. 3

   Add the turnip to the stock, bring to the boil and cook for 30 minutes. Season duck legs with pepper, place on a fat pan of the oven and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30 minutes.

4. 4

   Pluck marjoram leaves from the stalks. Put some leaves aside for garnishing. Add the potatoes, leek and marjoram to the turnips about 15 minutes before the end of the cooking time. Cut 2 onions into slices.

5. 5

   Heat the oil in a pan. Fry the onion slices for 3 minutes and add to the stew. Season to taste with salt and pepper. Serve turnip stew with the duck legs. Garnish with marjoram.

Nutrition Facts

KCAL
700 kcal

CARBS
24 g

FATS
44 g

PROTEINS
50 g