Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 Whole duck or chicken legs;
- And; (4 to 6)
- ; drumstick)
- 2 lg Carrots; (3/4 pound), cut
- ; into 1 1/2-inch
- 8 sm New potatoes; (3/4 pound)
- 8 Baby turnips; trimmed and
- ; quartered
- 8 Baby beets; (1/2 pound) or
- ; parsnips, peeled
- ; and quartered
- 4 Ribs celery; (1/2 pound),
- ; into 1 1/2 inch
- 4 Shallots; peeled and
- ; separated
- 4 Heads garlic; 1/3 of the top
- ; trimmed off
- 4 tb Mixed chopped herbs; such as
- ; thyme, oregano, and
- ; parsley
- 1 c Duck stock; chicken stock or
- ; white wine
- Celery leaves for garnish
- Freshly ground black pepper
- ; pieces
- ; pieces
- 4 ts Olive oil
- Sea salt
Preparation
Preheat oven to 350 degrees. Put duck, carrots, potatoes, turnips, beets, celery, shallots, garlic and 3 teaspoons oil into a large bowl. Season to taste with chopped herbs, salt, and pepper. Toss to combine. Oil a 9 x 14-inch roasting pan with the remaining oil. Remove duck legs from bowl and place them into the baking dish. Pour 1/2 cup of stock or wine into the baking dish. Roast the legs for 30 minutes, turning once so they will brown evenly. Add the seasoned vegetables and the remaining stock or wine to the roasting pan with the duck legs. Roast for another 45 minutes or until the legs and vegetables are browned and cooked through. Divide the vegetables among four warm dinner plates. Place a duck leg on each plate. Pour the accumulated juices over the meat and vegetables. Garnish with the celery leaves. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9201 Converted by MM_Buster v2.0l.
