Roasted duck or chicken legs with roasted winter vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole duck or chicken legs; (including thigh | |
| And; (4 to 6) | ||
| ; drumstick) | ||
| 2 | larges | Carrots; (3/4 pound), cut |
| ; into 1 1/2-inch | ||
| ; pieces | ||
| 8 | smalls | 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), cut | |
| ; into 1 1/2 inch | ||
| ; pieces | ||
| 4 | Shallots; peeled and | |
| ; separated | ||
| 4 | Heads garlic; 1/3 of the top | |
| ; trimmed off | ||
| 4 | teaspoons | Olive oil |
| 4 | tablespoons | Mixed chopped herbs; such as rosemary, |
| ; thyme, oregano, and | ||
| ; parsley | ||
| Sea salt | ||
| Freshly ground black pepper | ||
| 1 | cup | Duck stock; chicken stock or |
| ; white wine | ||
| Celery leaves for garnish | ||
Directions
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 ½ 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.